Food & Cooking Recipes Ingredients Seafood Recipes Tuna Burgers 3.5 (8) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve our Wasabi Deviled Eggs as a side dish. Ingredients For the Burgers 1 ½ pounds yellowfin tuna, cut into 1-inch pieces, chilled 1 ½ teaspoons minced garlic 1 ½ teaspoons minced ginger 1 ½ teaspoons finely grated lemon zest 3 tablespoons Dijon mustard 1 teaspoon coarse salt ½ teaspoon freshly ground pepper 1 tablespoon vegetable oil For the Coleslaw 2 tablespoons rice-wine vinegar ½ teaspoon sugar ½ teaspoon coarse salt ½ cup grated carrot (from 1 carrot) ½ cup grated radish (from 3 to 4 radishes) 1 cup cored and thinly sliced Napa cabbage (from ½ head cabbage) 1 scallion, thinly sliced diagonally ½ teaspoon black sesame seeds For Assembly ⅓ cup mayonnaise 4 braided challah rolls, split Directions 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. 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. 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 Tuna holds together as a patty better when freshly ground than when finely chopped. If you don't have a grinder at home, ask someone at the fish market to grind the meat on a coarse setting. These delicate patties will fall apart if cooked directly on the grill. Rate it Print