Thai Fusion Ahi Tuna Burgers are a fantastic way to showcase some fresh Ahi Tuna with a bit of a twist. Simple and delicious, they can make a show-stopping midweek meal or a fancy weekend indulgence.
We love a good seafood-themed burger recipe around here, this Easy Poached Salmon Quinoa Cake is another favorite, which is especially popular with the kids.
Thai Fusion Ahi Tuna Burgers
If you are lucky enough to get your hands on some fresh tuna then you are going to want to try these homemade tuna burgers.
We are going to chop the tuna into super small chunks and mix it with the following ingredients for a super simple patty that really pops some serious Thai flavors without completely overpowering:
- fresh ginger;
- fresh garlic;
- fish sauce;
- coconut sugar;
- Thai basil (sub in some regular basil if you can't find the Thai variety...but try and find the Thai variety, it makes such a difference!);
Pair this with a simple cucumber and red onion pickle and sweet chili mayo.
How To Make The Tuna Patty
Basically, once you have the fresh tuna chopped up nice and small, we are going to mix it with the other ingredients listed above and stir well to combine.
Pop into the fridge to rest for about 20 minutes.
Resting is important, as it will allow the tuna to soak up all of the flavors from the other ingredients, which helps them to hold together when shaped.
Once rested, simply divide the mixture and roll it into evenly sized patties.
Tip: wet your hands when shaping the patties to stop the mixture from sticking to your hands.
Pop the patties under the broiler (the grill for the Aussies in the room) for about 6 minutes, until the burger is cooked on the outside, but medium-rare on the inside.
You can cook for longer if you prefer, but I would not recommend this, as you can end up with a really dry tuna burger.
Once your patty is cooked it is time to bring this masterpiece together.
Get your fresh bun and:
- slather on some of the sweet chili mayo;
- sprinkle on some crushed peanuts;
- add the lettuce;
- add the pickled cucumber and red onion;
- add the tuna burger;
If you prefer a low-carb option you can always swap the burger bun for some cos or romaine lettuce leaves.
Need more burger inspiration? Look no further:
- Vegan Roasted Cauliflower and Quinoa Burgers
- Quinoa and Milk Poached Salmon Burger
- Sweet Potato and Black Bean Burgers
- Air Fryer Paleo Meatloaf Sliders
Thai Fusion Ahi Tuna Burgers
- 1 medium sized cucumber sliced very thinly
- ¼ red onion sliced very thinly
- 1 tablespoon coconut sugar
- 1 teaspoon salt
- 3 tablespoon rice vinegar
- 1 tablespoon ginger minced
- 1 clove of garlic minced
- 2 tablespoon fish sauce
- 1 teaspoon coconut sugar
- 1 tablespoon finely chopped thai basil
- 2 tablespoon finely chopped cilantro
- 1 lb fresh ahi tuna sashimi grade if you plan on cooking medium rare
- sesame oil for cooking
- 2 tablespoon homemade mayonnaise or store bought if you don't have any
- 1 tablespoon 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). You really don't want to overcook, as this will result in a dry tuna burger.
- 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