Ahi Tuna Burgers

Ingredients in Ahi Tuna Burgers

1. The Tuna

Ahi is a Hawaiian term for yellowfin or bigeye tuna. It's generally sold as steaks, either fresh or frozen. It has a firm, meaty texture and mild flavor that makes it especially good for burgers.

You can use fresh or frozen ahi tuna steaks. I've made these burgers with both and had excellent results. Frozen ahi is convenient, widely available and often considerably less expensive than fresh. I found frozen ahi tuna steaks at Walmart for less than $7 a pound.

You don't necessarily need sushi-grade tuna for tuna burgers unless you plan to leave them raw in the middle. I actually love them best cooked between medium rare and medium — just barely pink in the middle.

Note: FDA guidance recommends cooking tuna to an internal temperature of 145°F (63°C). If you choose to serve your tuna burgers rare or medium-rare, it is best to use tuna labeled "sushi-grade" or purchased from a reputable seafood seller who confirms that it's suitable for eating raw or undercooked.

2. Mix-Ins for the Tuna Patties

• Soy Sauce – Adds salt and savoriness. Feel free to sub in tamari if you want to make this gluten-free.
• Sesame oil – Use toasted sesame oil for its rich, nutty flavor. My favorite brand is Kadoya.
• Egg white – Helps bind the burgers. I've also successfully used vegan mayo as a substitute.
• Ginger, scallions & garlic – A flavor-packed combination of aromatics.
• Olive oil – Adds just a bit of healthy fat and helps keep the burgers juicy.

3. For Assembling The Burgers

• Burger buns – I love using soft brioche buns for these lighter burgers, but any soft burger buns will do.
• Ginger Carrot Slaw – Such a great topping for these tuna burgers, with its zesty ginger-forward flavor and crunch.
• Arugula – Lettuce is optional but I always like a little leafy green goodness on my burger and my favorite choice with the tuna burger is peppery arugula. Use your favorite lettuce or whatever you have in the fridge.
• Kewpie Mayo – There's something deliciously decadent about a little mayo on a burger. Kewpie mayo is perfect for these tuna burgers, with its rich umami flavor.
• Or Spicy Mayo — In place of Kewpie mayo, make your own spicy mayo by mixing a little Sriracha or wasabi paste into ½ cup mayonnaise.
• Additional topping ideas – Add some thinly-sliced cucumber, avocado or tomato.

How To Make Ahi Tuna Burgers

1. Tuna — Slice the tuna steak into small ¾-inch chunks and add it to the bowl of a food processor fitted with the chopping blade.

2. Patty Mix-Ins — Finely mince the ginger, garlic and scallions and add them in with the tuna, along with the soy sauce, sesame oil, egg white and olive oil.

3. Patty Mixture — Pulse the mixture until you get a rough, ground beef-like texture, being careful not to over-process. You should be able to see bits of scallion, ginger and garlic.

4. Forming The Tuna Patties — Form the mixture into patties. Place them on a plate and refrigerate them for at least 30 minutes and up to 6 hours. This will help them firm up so they hold their shape when you transfer them to the grill or skillet and when you flip them.

5. Cook — Grill the tuna burgers over medium-high heat or sear them in a hot skillet. Tuna burgers cook quickly — see precise timing directions in the recipe card below. Toast the buns on the grill or the toaster oven.

6. Serve — Spread a little Kewpie mayo over the bottom bun followed by some arugula leaves. Add the tuna burger and pile some carrot slaw on top. Add the top bun and enjoy!