Monday, August 4, 2014

Ahi Tuna Burgers with Sriracha Mayo

Over the weekend our family went fishing... and we had a very successful trip! That means we have pounds of fresh Yellowfin (Ahi) Tuna to eat this week. Last night we made Seared Ahi Tuna with Soy Dipping Sauce with our catch... it was absolutely delicious. Tonight we decided we would try something different and make burgers out of our fresh tuna!


I also made a batch of our healthier, yummy Oven Baked 'French Fries' to go with the ahi burger!

Wow, this Ahi Burger with Sriracha Mayo was AHI-mazing! The fresh tuna is chopped up and mixed with a few ingredients that make the patty so flavorful... then the patty is just lightly seared to perfection. You could eat the ahi burger plain, but when it's topped with the spicy sriracha mayonnaise, some ripe avocado and put into a soft wheat bun it becomes a burger that is totally OUT OF THIS WORLD.

I am making this burger recipe again... tomorrow. Yum.

Ahi Tuna Burgers with Sriracha Mayo
based on a recipe from
makes 4 servings

Ingredients - 
For the Sriracha Mayo:
¼ cup light mayonnaise
2 teaspoons Sriracha
1 teaspoon toasted sesame oil
1 teaspoon lime juice

For the burgers:
½ pound sushi grade ahi tuna cut into ¼-inch dice
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
½ teaspoon Sriracha
1 tablespoon lime juice
2 tablespoons panko breadcrumbs
2 tablespoons toasted black sesame seeds
1 tablespoon olive oil
Salt and pepper

For the slaw:
1 cup thinly sliced red cabbage
½ cup shredded carrot
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon lime juice
1 teaspoon cilantro, chopped
a splash of honey and or/ soy sauce (optional)

For burger assembly:
4 whole wheat buns
1 avocado, sliced
cilantro, chopped (optional)

Directions -
For the Sriracha Mayo:
Combine all the ingredients for the mayo together in a small bowl. Chill in refrigerator until ready to use.

For the tuna burger:
Combine the tuna, soy sauce, sesame oil, Sriracha, lime juice and sesame seeds in a bowl. Season lightly with salt and pepper and toss gently to combine.

Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.

Heat the olive oil over medium-high heat in a skillet. Make sure the pan is nice and hot before you sear the burgers. Add the burgers to the pan and cook for 2-3 minutes, gently flip the burgers over and cook for another 1-2 minutes, the burgers should just be seared on the outside but pink on the inside.

Watch them carefully and make sure not to overcook them!

For the slaw:
To make the slaw, combine the cabbage, carrot, sesame oil, rice vinegar, lime juice and cilantro in a small bowl. Add a splash of honey and soy sauce to taste (optional). Season lightly with salt and pepper.

To assemble the burgers:
Place patty on toasted the toasted bun, top with the Sriracha Mayo, avocado, and chopped cilantro (optional).

Serve burger with a side of slaw... or use slaw on top of the burger!

This burger was so good... so, so, so good. Another great Yellowfin (Ahi) recipe from our weekend pull! I just love fishing...



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