Ahi Tuna Steak Burgers with Wasabi or Honey-Soy Mayo
Ahi Tuna Steak Burgers
This recipe uses whole yellowfin tuna portions as the burger filling, with a sesame crust, avocado and cucumber. Choose wasabi mayo for heat or honey-soy mayo for a sweeter finish. These are steak burgers, not minced tuna patties.
Makes: 2 burgers. Preparation: about 20 minutes, plus thawing if needed. Cooking time depends on steak thickness and starting temperature.
Ingredients
Tuna and Toppings
- 2 yellowfin tuna portions, 5–6 oz each, sized to fit the buns
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds
- 1 tablespoon neutral cooking oil
- 2 burger buns
- 1 avocado, sliced
- Thin cucumber slices and optional pickled ginger
Choose One Sauce
- Wasabi mayo: 3 tablespoons mayonnaise, 1 teaspoon wasabi paste or to taste, and 1 teaspoon soy sauce.
- Honey-soy mayo: 3 tablespoons mayonnaise, 1 teaspoon honey and 1 teaspoon soy sauce. Add a little hot sauce if desired.
Instructions
- Prepare the sauce and toppings. Mix your chosen sauce and refrigerate. Slice the vegetables on a clean board before handling raw fish.
- Season the tuna. If frozen, thaw according to package directions in the refrigerator, including any instructions about opening the wrapping. Combine soy sauce, sesame oil and ginger. Coat the fish and refrigerate for about 10 minutes while preparing the buns.
- Dry and coat. Remove the tuna, discard the used marinade and blot excess moisture with paper towels. Press sesame seeds onto the flat sides.
- Cook. Heat the cooking oil in a heavy skillet over medium-high heat. Add the tuna and brown both sides. Reduce heat as needed to finish without burning the sesame seeds. Check the thickest part from the side with a thermometer and cook to 145°F. A set number of minutes per side cannot establish doneness for every piece.
- Assemble. Toast the buns, spread with the sauce, then add tuna, avocado, cucumber and optional pickled ginger. Serve promptly.
The fish temperature follows FoodSafety.gov cooking guidance. A “sushi-grade” label does not guarantee that a rare center is safe.
Products You May Like
Which Tuna Should You Buy?
Frozen Yellowfin Tuna Steaks are the most direct format to compare. Yellowfin Saku Blocks can also be divided into suitable portions. Both have 5 lb and 10 lb order options; those weights do not promise a fixed number of burger-sized pieces.
For a chilled option, see Fresh Yellowfin Tuna Steaks. Check the selected seasoning before adding the marinade, and confirm portion dimensions if needed.
Serving and Substitutions
Serve with cucumber salad, roasted vegetables or fries. A lettuce wrap can replace the bun. Check labels for fish, sesame, soy, wheat and egg allergens; mayonnaise, buns and sauces vary by brand. For a gluten-free version, use specifically labeled gluten-free buns and sauces.
Collections You May Like
For formed patties using cooked fish, see the albacore tuna burger recipe. Compare formats in the yellowfin guide or browse the Tuna Collection.
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