Tuna Burgers with Asian Slaw

    Fresh tuna in a burger is cooked medium rare and served with a spicy Asian slaw


    • 1 Pound Fresh Tuna chopped small
    • 1 Tablespoon Fresh Breadcrumbs
    • 1 Tablespoon Diced Jalapeno
    • 2 Tablespoons Diced Onion
    • 2 Tablespoons Diced Cilantro
    • Mango Slices
    • Wasabi Mayo (mayo mixed with wasabi powder)
    • Cilantro
    • Kaiser Rolls
    • Cabbage
    • Carrot
    • Scallions
    • Sesame Oil
    • Garlic
    • Jalapenos
    • Rice Vinegar
    • Cilantro
    • Sesame Seed
    • Soy Sauce


    1. Mix the tuna, breadcrumbs, jalapeno, onion, and cilantro. Form 3 patties. Fridge 30 minutes. Grill 3 minutes a side on super hot grill. Be sure to oil patties to prevent sticking. Put the burgers on buns and top with mango, cilantro, and wasabi mayo
    2. Cabbage, carrots, spring onions. Thin sliced. Mix sesame oil, rice vinegar, minced garlic, minced jalapeno, cilantro, salt, pepper, soy sauce, and sesame seeds in a separate bowl. Taste to get ratios correct. Pour over veggies. Mix and let sit for one hour before eating


    Fresh, Delicious, clean Summer flavors are dominating my mind right now. A month back, I was in a cooking rut. I felt like I had hit a wall. The food still tasted good, and I was having ideas, just not many of them. With a change of seasons, I am invigorated. Ready to apply everything I have learned this Winter to Summer entertaining. Ready to add new flavors to BBQ’s picnics and pasta salad. And mostly ready to not spend hours in the kitchen making these heavy winter meals that have reigned on this blog for the past 5 months.

    I think if you leave the tuna whole, it can no longer be called a burger. At that point, it’s just a fish sandwich. We put this 1 pound tuna chunk into the freezer for 15 minutes so it firmed up and was easier to cut.

    Nice big chunks are good. Kinda like tuna tartar or the middle of a spicy tuna roll..

    Burgers and slaw are a classic. Tuna burgers are no different!

    We couldn’t find any good rolls… so we made them! This was a great Kaiser roll recipe.

    The dressing for the slaw is sesame oil, rice vinegar, garlic, jalapeno, and cilantro. Salt and pepper. Put this on a good hour before eating.

    Make the breadcrumbs. it is key because they will help soak up the liquids and hold this burger together, but won’t add any unnecessary flavor to the burger.

    Some wasabi, mayo, and lime juice.

    These burgers have been in the fridge for a half hour so they won’t fall apart on the grill. It also helps them stay rare in the middle which is what you want with a tuna burger. Make sure to spray some oil on so they don’t stick. Also, the grill should be really hot.

    Grill marks!

    These things are fragile before you cook them, but once on the grill they hold their shape nice. Cook them only 3 minutes a side.

    Don’t worry, it’s not cheese!  It’s mango slices. Put a thin layer of wasabi mayo on both sides of the bun.

    YUM!!!!! Please make this for your next BBQ! I think we are going to have to make them again cause they were really really good. So fresh and tasty! Crisp cabbage and carrots in the Asian slaw. Mandi was putting it on the burger, but I liked them separate. Get nice fresh tuna so you can cook it medium rare in the center like this one is.

    I also like how the mango looks like cheese.


    Kaiser Roll recipe.  And how to shape them.