Jul 14 2026
Restaurants›167 Raw Oyster Bar›Tuna Burger Recipe

Tuna Burger Recipe

Inspired by 167 Raw Oyster Bar
Time45m
Serves4

Make Tuna Burger Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tuna Burger Patties

Burger Assembly & Sauce

Method

Tuna Burger Patties

  1. 1

    Prepare tuna

    Pat the fresh tuna dry with paper towels. Using a sharp knife, finely chop the tuna into small pieces (or pulse briefly in a food processor for a coarser grind). Place tuna in a large mixing bowl.

  2. 2

    Mix binding ingredients

    Add panko breadcrumbs, egg, finely chopped green onions, mayonnaise, Dijon mustard, soy sauce, sesame oil, lemon juice, and minced garlic to the bowl with tuna. Mix gently with a spatula or your hands until combined. Avoid overworking — stop as soon as the mixture holds together.

  3. 3

    Season

    Season the mixture evenly with salt and freshly ground black pepper. Taste a small pinch by cooking a teaspoonful in a skillet and adjust seasoning if necessary (add more salt, pepper, or lemon as desired).

  4. 4

    Form patties

    Divide the mixture into 4 equal portions (about 4 ounces / 110 g each). Lightly dust your hands with a little panko if sticky, and form each portion into a compact patty about 3/4–1 inch thick. Press a shallow dimple in the center of each patty to help even cooking.

  5. 5

    Place formed patties on a plate, cover loosely with plastic wrap, and refrigerate for 20–30 minutes to firm up. This helps them hold together when cooking.

  6. 6

    Cook patties

    Heat a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil and swirl to coat. When oil shimmers, add tuna patties leaving space between them. Cook undisturbed 2.5–3 minutes per side for medium (slightly pink center). For well-done, cook 3.5–4 minutes per side. Do not press down on patties. If using a glaze, brush soy-ginger glaze on patties during the last 30 seconds of cooking on each side.

  7. 7

    Rest

    Transfer cooked patties to a plate and loosely tent with foil. Rest 3–5 minutes before assembling to allow juices to redistribute.

Burger Assembly & Sauce

  1. 8

    Toast buns

    Spread softened butter on cut sides of the buns. In a clean skillet over medium heat (or on a grill), toast bun halves cut-side down 1–2 minutes until golden and crisp. Remove and set aside.

  2. 9

    Prepare toppings

    If using, thinly slice tomato and red onion. Rinse and dry arugula or greens. Have pickles and lemon wedges ready.

  3. 10

    Assemble burgers

    Spread about 1–2 tablespoons of spicy mayo on the bottom half of each toasted bun. Place a handful of arugula on top, then add a tuna patty. Top each patty with tomato slice and onion (if using). Add pickles if desired, then drizzle a little extra spicy mayo or brush additional soy-ginger glaze on the top bun before placing it over the burger.

  4. 11

    Serve

    Serve the tuna burgers immediately with lemon wedges on the side for squeezing. Offer extra spicy mayo or soy-ginger glaze at the table.

More from 167 Raw Oyster Bar