Ahi Tuna Burger
I’ve been craving this ahi tuna burger for a few weeks now! It all started with the making of the turmeric zucchini pickles. I was thinking that they would be great with an Asian inspired tuna burger (I was right). Ok, I know that ahi tuna isn’t exactly the cheapest piece of seafood around. It does come in at around $26 a pound. So it’s not like this is going to be an every week quick dinner sandwich. However, if you could afford it – it’s so healthy and only takes a moment to sear which kinda makes perfect for busy athletes!
But let me tell you – this burger is really good and really fast! Ahi tuna lends itself very well to Asian flavors so I wanted to head in that direction. When you are building a burger or a sandwich, there are some rules one must follow. I needed crunch, sauce, acid, protein and good bread. You need to build on flavors! I made a sirarcha mayo for the sauce. Then for the crunch I did have the zucchini which was also acid, but I wanted/needed a lettuce. Back when I was a private chef, I’d make these great Asian pork ribs with a sesame oil slaw for dinner parties. I immediately thought how good it would be with creamy tuna and avocado. Then I picked up some great bread from a local bakery. All of the components that makes a sandwich great!!!
All of this only takes about 15 minutes to prep and cook. The slaw doesn’t need to sit for an hour. It’s super simple with honey, sesame oil and rice wine vinegar. If you buy one of those prepackaged coleslaw bags in the produce section, it goes even that much faster. I grilled my ahi tuna, but you can easily throw it in a non-stick skillet for a few minutes. I did put my zucchini pickle on it, but if you don’t have any floating around, just leave that off. Don’t use any other pickles.
Ahi Tuna Burger with Sriracha Mayo & Asian Coleslaw
- 8 ounces of ahi tuna, preferably in two steaks
- 2 cups of shredded cabbage, or one bag of the prepackaged coleslaw mix
- 1/4 cup sliced red onion
- 1 tablespoon sesame oil
- 1.5 tablespoons of rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons mayo
- 1 tablespoon sriracha
- 1 avocado
- 1 teaspoon olive oil
- 2 good quality burger buns
- Kosher salt and black pepper
- Optional: Chinese 5-spice for the tuna
- Make the slaw by slicing the cabbage and red onion. Then mix in the sesame oil, rice wine vinegar, honey and a pinch of salt. Stir and taste. Adjust seasonings if you want.
- Make the mayo by mixing in the sriracha and a pinch of salt.
- Toast the bread.
- Heat a skillet to high heat with some olive oil. Season the ahi tuna with some salt, black pepper and a pinch of Chinese 5-spice. Sear on each side for 1 minute. Do not cook this to well done.
- Assemble the sandwiches by spreading the siraracha mayo on each side of the bun, placing avocado slices on the bottom. Then top with the tuna finish with the slaw.