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.



For the Burgers
For the Coleslaw
For Assembly


Instructions Checklist
  • 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.

Reviews (2)

8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
These burgers are absolutely juicy deliciousness. We varied from the recipe by upgrading to salmon instead of tuna and a creamy cole slaw.
Rating: Unrated
I love the photography and recipes from this story! It looks amazing.