Let me apologise for being so quiet on the blog lately with some delicious Thai Fusion Ahi Tuna Burgers. We have just returned from 2 weeks in Kauai (Hawaii), and it was nothing short of amazing. That island is seriously awesome. I had every intention of keeping my posts up to date whilst away, but I got carried away with the whole relaxation and adventuring vibe going on, that I decided to just unplug.
We rented a big house, so the whole extended family could stay together (don’t worry, everyone survived). And the local produce was nothing short of fantastic, so we had some great meals at home, including some amazing tuna burgers made on the grill! We even had access to fresh guava, starfruit, banana and avocado growing right on our property – how awesome is that!
One of the many things I love most about the island (I am trying to convince my husband that we need to move there btw) is how much they are embracing the whole NO GMO movement. There were little signs in every village, on restaurant menus and on pretty much every stall we visited at the local markets. When I asked any questions about the local produce, the NO GMO thing was always one of the big points of pride among the vendors, which was great to see.
Another thing I loved was the fresh fish. I indulged in quite a bit of the local stuff (including Ahi Carpaccio at Tahiti Nui, and tuna burgers from some random hole in the wall – OMG), and was in total seafood heaven. So these Thai Fusion Ahi Tuna Burgers, using fresh Ahi is a tribute to our time in Kauai (I know it’s a thai inspired recipe, and I was in Hawaii…but hey, it works for me).
Oh, and who knew Açaí was so popular in Hawaii (maybe everyone except me?), we indulged pretty much every day – and I have a recipe for an Açaí Bowl here if you would like to be all Hawaiian for a moment. It is delicious.
Have you been to Kauai? Let me know if you loved it as much as I did. I would love to hear what you think. Leave a comment, like on Facebook, tweet on Twitter or pin to Pinterest. Happy eating!
- 1 medium sized cucumber sliced very thinly
- 1/4 red onion sliced very thinly
- 1 tbsp coconut sugar
- 1 tsp salt
- 3 tbsp rice vinegar
- 1 tbsp ginger minced
- 1 clove of garlic minced
- 2 tbsp fish sauce
- 1 tsp coconut sugar
- 1 tbsp finely chopped thai basil
- 2 tbsp finely chopped cilantro
- 1 lb fresh ahi tuna sashimi grade if you plan on cooking medium rare
- sesame oil for cooking
- 2 tbsp homemade mayonnaise or store bought if you don't have any
- 1 tbsp sweet chilli sauce
- crushed peanuts to garnish
- leaves lettuce to serve
- Burger buns
In a medium bowl combine the coconut sugar with the salt and rice vinegar and stir until the sugar has dissolved. Add the cucumber and red onion, stir, and set aside
In another medium bowl, combine the minced ginger, garlic, fish sauce, 1tsp coconut sugar, basil and cilantro together. Set aside
Chop the tuna into very small chunks. To do this, I cut the tuna into thin slices, stack the slices and slice again, turn the stacks around and cut those slices into cubes. Once they are small like this, it is easy to then chop the tuna until it is quite small, like a mince. Add the chopped tuna to the ginger and garlic mixture and stir well to combine. Pop into the fridge for 20 mins
While the mixture is in the fridge, mix together the sweet chilli and mayonnaise and set aside
Wet your hands and shape the mixture into burger patties. I got about 6 out of my mixture. Try and have them about 1 inch thick to ensure even cooking.
Set your broiler to high. Brush the patties with some sesame oil, and pop onto a baking tray lined with aluminium foil. Pop the burgers under the broiler for about 6 minutes, turning halfway through (this will result in a medium rare burger - so adjust time to your liking)
To assemble the burger: spread a layer of sweet-chilli-mayo on your bun, top this with some lettuce leaves, a tuna burger, some cucumber salad (drain the cucumber first), and some crushed peanuts. Enjoy