Spicy Tuna Burgers with Cabbage Slaw
I’m not gonna lie, when I first was going to make these burgers I went back and forth on if they even sounded good. I don’t think it helped that my hubby was adamant that they wouldn’t…such an optimist. He had a bad experience with a tuna burger in the past and swore them off ever since. I wasn’t going to settle on being defeated before I even gave them a shot.
I love spicy tuna, I love burgers, and I love a good slaw. What was there to lose other than a trip to the nearest burger joint for dinner if it didn’t work out? I’m so glad I gave these bad boys a go. They are so delicious. Both my husband and I wanted another after we ate the first one…I mean we didn’t because, portion control, but even wanted more is saying something.
The burgers had the perfect kick that wasn’t too spicy and worked so well with the cooling slaw and avocado. I tested these both on a toasted brioche bun as well as a lettuce wrap and both are so yummy! They paired perfectly with air fried sweet potato fries, which obviously my little guy chowed down on since he’s a fry freak. Cannot recommend these enough. I asked Jon what he wanted for dinner next week and he said tuna burgers. I guess when something works it really works.
Spicy Tuna Burgers with Cabbage Slaw
Ingredients
- 1 – 1.5 pounds ahi tuna, 1” portions so it doesn’t get mushy
- 1 lime, juiced and zested
- 1 green onion, 1” sections
- 1 garlic clove
- 2 tablespoons chipotles in adobo sauce, or to taste
- ½ teaspoon pink Himalayan salt
- ½ teaspoon black pepper
- Avocado oil to spray grill surface
- 2 tablespoons mayo
- 1 tablespoon sriracha
- ½ avocado, thinly sliced
- Brioche buns or lettuce wraps
Slaw
- 2 cups coleslaw mix
- ½ cup cilantro, roughly chopped
- 1 green onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey, or sweetener of choice
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds, optional
- Pink Himalayan salt, to taste
- Black pepper, to taste
Instructions
- In food processor add tuna chunks, lime zest and juice, green onion pieces, garlic clove, adobo sauce, ¼ teaspoon salt, and ¼ teaspoon black pepper. Pulse just until you reach a ground meat texture (about 8 pulses, depending on your food processor).
- Form tuna mixture into 4 patties. Let rest in the fridge to set for 10 – 15 minutes. While the burgers rest, prepare your slaw.
- In a medium bowl add the coleslaw mixture, cilantro, green onion, apple cider vinegar, honey, sesame oil, sesame seeds (if using), salt and pepper. Mix and let rest in the fridge while burgers cook. In a small bowl mix together mayo and sriracha.
- Heat cast iron, or pan over medium high heat. Spray with avocado oil. Season burgers with remaining salt and pepper. Once pan is hot add burgers and cook about 2-4 minutes each side until desired doneness.
- Toast your buns if using, top both pieces with spicy mayo, add your burger, top with avocado slices and slaw.
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