Tuna Burgers with Wasabi Mayonnaise (Main)

These aren’t canned-tuna patties. Fresh tuna fillets get pulsed with basil, mint, green onions, ground coriander, lemon zest, and chopped red chilies into a pink-and-green patty that holds together on its own. No egg, no breadcrumbs. The herbs do double duty: they season the burger and help bind the tuna’s naturally loose proteins.

The chill is key. A 30-minute rest in the fridge lets the patties firm up enough to hold on the grill without falling through the grates. Skip it and you get broken burgers and tuna scraps between the bars.

Grill on high heat for 2 minutes a side, leaving the center rosy; tuna toughens fast when overcooked. Toast the whole-wheat ciabatta buns on the same grill, stack with butter lettuce, sliced tomato, and a hot patty, then serve with wasabi mayo on the side for dipping. Two teaspoons of wasabi in two tablespoons of mayo is a starting point; taste and dial the heat up from there.

Chef Tips

• Buy sushi-grade or the freshest tuna you can find. Tuna cooked quickly over high heat is essentially seared sashimi, so quality matters.
• Don’t over-process in the food processor. Pulse in short bursts until the tuna holds together but still has visible texture. A smooth paste turns rubbery on the grill.
• Oil the grill grates, not just the burgers. Tuna patties stick more than beef patties do.

Variations

• Swap wasabi for a tablespoon of grated ginger in the mayo for a milder Japanese-style sauce.
• Add a teaspoon of sesame oil to the tuna mixture for a nuttier, more overtly Asian-leaning burger.
• Skip the bun entirely and serve the patty over dressed greens for a low-carb option.