Ahi Tuna Burger - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Ahi Tuna Burger



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    Recipe featured on Taste of Today on Saturday, Sept. 5, 2009


    • Tuna, 1/8" dice    5 oz.
    • Ahi burger marinade   2 Tbsp.
    • (recipe below)
    • Cajun Magic "Paul Prudome"        1/2 tsp.
    • Butter, lightly salted   2 Tbsp.
    • room temperature 
    • Challah knot roll   1 ea.
    • Spinach leaves    8-9 leaves
    • Extra virgin olive oil   1/2 tsp.
    • Soy Ginger    2 tsp.
    • Iceberg lettuce, mini wedge  1 ea.
    • 5 x  4 tomato, 1/4" thick slice 1 ea.
    • Red onion slice, 1/4" thick   2 ea.
    • x 1 3/4"- 2 1/2" round
    • Onion rings    2 ea.
    • Salt     1/4 tsp
    • Black pepper, café grind  1/4 tsp.
    • Smoked jalapeno aioli   1 1/2 oz


    • Cut the tuna into 1/8" dice and place on a plate with the marinade. With gloves on your hands combine the Ahi and marinade together.
    • Form into a patty that is 3/8" tall x 4" wide.  Season both sides of the burger with the Cajun Magic spice. 
    • Place 1 Tbsp. of butter in a sauté pan set on medium high heat.
    • Sear for 45 seconds on each side.
    • Split the roll horizontally then spread 1 Tbsp. butter on the top & bottom of the bun and toast open side down in a sauté pan.
    • Place the spinach and olive oil in a mixing bowl and toss well.
    • Place the spinach on top of the bottom bun then set the burger on top of the spinach leaves. 
    • Place the soy ginger sauce on top of the burger.
    • Cut the head of iceberg into wedges 1 3/4" tall.  Trim off any ragged edges near the core.  Set the Iceberg wedge on the top left side of the plate.
    • Cut the tomato 1/4" thick then set in front of the lettuce. 
    • Slice the onion into rings 1/4" thick x 1 3/4" to 2 1/2" round. 
    • Place two rings on top of lettuce offset and partially resting on the tomato slice.
    • Cook the onion rings in a 375° fryer to golden brown 2-3 minutes.
    • Place on a paper towel then lightly season with salt and pepper.
    • Shingle the onion rings on the top right side of the plate. 
    • Fill a square ramekin with the smoked jalapeno aioli and place at the top middle of the plate.

    Ahi Tuna Burger Marinade


    • Soy Sauce  1/2 cup
    • Sesame Oil   1/2 tsp
    • Red Pepper Flakes  1 tsp
    • Lime Juice, fresh 1/4 cup
    • Honey    1 tsp
    • Cilantro, chopped  1/2 cup
    • Ginger, pickled 2 oz


    • Place soy sauce, sesame oil, red pepper flakes, lime juice and honey in mixing bowl.
    • Pick Cilantro from stems and rough chop, add to mixing bowl.
    • Drain pickled ginger and chop fine, add to mixing bowl. 
    • Mix well with a wire whip then place into a container.
    • Note: marinade can be made ahead of time and mixed to order with the tuna
    • Cover, label, date and refrigerate.


    • Scale
    • Measuring spoon
    • Metal plate
    • Cutting board
    • Chef knife
    • Broiler
    • Metal spatula
    • Vegetable slicer
    • Mixing bowl
    • Chef’s tongs
    • Large room temperature oval plate or white plate
    • Small square ramekin


    • Cutting board
    • Chef’s knife
    • Mixing bowl
    • Wire whip
    • Measuring cup
    • Measuring spoon
    • Scale
    • Container