Award-Winning Tuna Burgers

Take a break from beef patties and franks and try these not-for-the-boring, AWARD WINNING Tuna Burgers! Good tuna is a must (don't get chinsey) but the real secret is in all the toppings!

1 1/2 lbs tuna steak
1/4 cup diced green onion
2 tbsp soy sauce
1/2 cup of panko bread crumbs
2 tbsp black sesame seeds
salt & pepper to taste

1/2 cup of mayo (Kewpie Japanese mayo recommended)
1 tsp of prepared wasabi

1/4 head of cabbage
2 tbsps Sesame Dressing

Pickled ginger*
Spicy Chinese mustard

Mango chutney

4 brioche or ciabatta rolls

Sesame oil

*Pickled ginger can be substituted for fresh or ground ginger, just mix it in the ground tuna before forming patties.


1) Cut the steak(s) into chunks and pulse in the food processer until roughly ground. Add soy sauce, onions and salt & pepper. Form into 4 1 1/2 inch thick patties

2) Mix panko and sesame seeds in a shallow dish. Coat patties on both sides with panko mixture.

3) If grilling: Right before placing on the grill, coat patties with a bit of sesame oil.

If pan frying: Pour a 1/4 of sesame oil in a pan and place patties in, 1 or 2 at a time when oil is hot

For rare burgers, patties should need about 3 mins per side, 6 min per side for burgers cooked all the way through

4) Shed cabbage. Toss with sesame dressing. Set aside.

5) In a separate bowl, mix mayo and wasabi. Set aside.

6) Assemble burgers! Spread some of the wasabi mayo and/or hot mustard on one half of each roll, mango chutney on the other. Place a pattie on each roll and top with cabbage slaw and pickled ginger.