Ingredients
Tuna Burger
- 1 pound yellowfin or ahi tuna steaks (cut into 1-inch cubes)
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh parsley leaves
- 1 small shallot (minced)
- ½ teaspoon sea salt
Fennel Slaw
- 1 fennel bulb (shaved on a mandolin or thinly sliced)
- 2 tablespoons lemon juice
- 1 tablespoon avocado or olive oil
- ½ teaspoon sea salt
Caper Aioli
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons lemon juice
- 2 tablespoons capers (about half one 3-ounce jar, finely chopped)
- 1 garlic clove (minced)
- ¼ teaspoon sea salt
Additional
- 2 cups arugula
- 4 gluten-free burger buns (toasted)
- Avocado or olive oil for cooking
Instructions
- Prepare the Tuna: In a small food processor or by hand, pulse the ahi tuna until coarsely ground. Transfer to a medium bowl.
- Mix Tuna Ingredients: Add 2 tablespoons Dijon mustard, 2 tablespoons chopped parsley, minced shallot, and ½ teaspoon sea salt to the ground tuna. Mix thoroughly to combine.
- Form Patties: Shape the mixture into 4 balls, then pat into 1-inch thick patties roughly the size of your palm. Place on a plate and chill in the refrigerator for at least 15 minutes to firm up.
- Make Fennel Slaw: Toss shaved fennel with 2 tablespoons lemon juice, 1 tablespoon oil, and ½ teaspoon sea salt in a bowl. Stir occasionally until fennel softens slightly while you prepare the rest of the meal.
- Prepare Caper Aioli: In a small bowl, combine mayonnaise, remaining 2 tablespoons Dijon mustard, 2 tablespoons parsley, 2 tablespoons lemon juice, chopped capers, minced garlic, and ¼ teaspoon salt. Mix well.
- Cook Tuna Burgers: Heat a large nonstick or cast iron skillet over medium-high heat and brush with a thin layer of avocado oil. When hot, add patties, cooking for 2 to 3 minutes on the first side until well browned. Flip carefully using two spatulas and cook an additional 1 to 2 minutes until opaque on sides (medium doneness).
- Assemble Burgers: Spread caper aioli on toasted gluten-free buns. Top each bottom bun half with a tuna patty, followed by fennel slaw and arugula. Serve immediately with extra aioli on the side.
Notes
- Do not overprocess the tuna; it should remain coarsely ground for best texture.
- Chilling the patties before cooking helps them maintain their shape on the skillet.
- Adjust cooking time slightly if you prefer your tuna rare or well done.
- Use gluten-free buns for a gluten-free meal option.
- Make fennel slaw ahead of time for better flavor as it softens with marinating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
