Tuna Burgers

Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowtail. A crisp, acidic coleslaw balances the rich meatiness of the tuna.

  • Servings: 4
Tuna Burgers

Source: Martha Stewart Living, July 2008


For the Burgers

  • 1 1/2 pounds yellowfin tuna, cut into 1-inch pieces, chilled
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1 1/2 teaspoons finely grated lemon zest
  • 3 tablespoons Dijon mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon vegetable oil

For the Coleslaw

  • 2 tablespoons rice-wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated carrot (from 1 carrot)
  • 1/2 cup grated radish (from 3 to 4 radishes)
  • 1 cup cored and thinly sliced Napa cabbage (from 1/2 head cabbage)
  • 1 scallion, thinly sliced diagonally
  • 1/2 teaspoon black sesame seeds

For Assembly

  • 1/3 cup mayonnaise
  • 4 braided challah rolls, split


  1. Make the burgers: Fit a food grinder with a grinding plate with about 1/4-inch holes. Grind tuna into a bowl. Add garlic, ginger, lemon zest, mustard, salt, and pepper. Mix gently, and shape into four 1-inch-thick patties. Cover, and refrigerate until cold and firm, about 30 minutes.

  2. Make the coleslaw: Whisk vinegar, sugar, and salt in a small bowl. Mix carrot, radish, cabbage, scallion, and sesame seeds in a medium bowl. Toss slaw with vinegar mixture, and refrigerate up to 1 hour.

  3. Heat oil in a large nonstick skillet over medium heat. Cook patties to medium-rare, about 2 minutes per side. Wipe skillet clean, and return to heat. Spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute. Divide burgers and slaw among bottom halves of buns. Sandwich with top halves.

Cook's Notes

These delicate patties will fall apart if cooked directly on the grill.


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