Burger Au Thon Recipe

Prepare tuna

Pat the tuna dry with paper towels and finely dice or pulse briefly in a food processor until coarsely ground — you want a crumbly texture, not a paste.

Make patty mix

In a bowl combine the diced/ground tuna, egg, panko, minced shallot, minced garlic, chopped cilantro, soy sauce, sesame oil, salt, and black pepper. Mix gently until just combined; overworking will make patties dense.

Shape patties

Divide mixture into 4 equal portions (about 100 g each) and shape into patties about 1–1.5 cm thick. Place on a tray and chill in the refrigerator for 15 minutes to firm up.

Whisk together sriracha, honey, soy sauce, lime juice, and water in a small bowl until smooth. Taste and adjust heat/sweetness to preference. Reserve 2 tablespoons of the glaze for drizzling when assembling; keep the rest for glazing while cooking.

Prepare batter

Separate onion into rings. In a bowl whisk together flour, cornstarch and salt. Add cold sparkling water gradually and whisk until a thin, smooth batter forms; it should coat the back of a spoon.

Fry onions

Heat vegetable oil in a deep skillet or pot to 180°C (350°F). Working in batches, dip onion rings into the batter, shake off excess, and carefully drop into hot oil. Fry until golden and crisp, about 1.5–2 minutes per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray; sprinkle a little salt while hot.

Sear patties

Heat a large nonstick or cast-iron skillet over medium-high heat with 1 tbsp neutral oil. When hot, add the chilled tuna patties and sear 2–3 minutes on the first side without moving to form a crust.

Glaze and finish

Flip patties and immediately brush the top of each patty with the sriracha glaze (reserve some for serving). Cook 1–2 more minutes for medium-rare to medium (tuna should still be slightly pink inside). If you prefer fully cooked, cook an additional 1–2 minutes per side. Remove patties to a plate and let rest 2 minutes.

Toast buns

Butter the cut faces of the buns. In a skillet over medium heat, toast buns cut-side down until golden, about 1–2 minutes.

Prepare mayo

If desired, mix 2 tablespoons of the reserved sriracha glaze into the mayonnaise for a spicy spread. Spread about 1 tablespoon of plain or sriracha mayo on each bun base.

Assemble burgers: place 2 lettuce leaves on the bun base, add a slice or two of tomato, a few cucumber slices and some thin red onion. Set a glazed tuna patty on top, then top with a generous handful of crispy onions. Add the bun top and press lightly.

Serve with a choice of fries or a mixed salad and lime wedges on the side. Drizzle any remaining sriracha glaze over the patty or serve on the side for dipping.

Fries: Cook frozen fries according to package directions or bake/air-fry hand-cut potatoes tossed with oil, salt and pepper at 220°C (425°F) until golden and crisp, about 25–35 minutes, turning once.

Salad: Toss mixed greens with a light vinaigrette and serve chilled alongside the burger.