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Tuna Burger

Prep Time:3 Hours
Cook Time:3 Minutes

Nutritional Information

This is a great way to change up the mundane burger!


  • For the Pickles:
  • 1 shallot, thinly sliced
  • 3 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons sugar
  • Kosher salt and freshly ground pepper, as needed
  • 1 tablespoon finely grated fresh ginger
  • 2 cloves garlic, smashed
  • 1 english cucumber, peeled, seeded and thinly sliced
  • 1 tablespoon crushed red pepper
  • 1/4 cup asian fish sauce
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons finely chopped basil
  • For the Ginger Lemon Mayo:
  • 1 tablespoon sesame oil
  • 1 tablespoons pureed ginger
  • 3/4 cup mayo
  • 1/2 lemon, juiced
  • 1 tablespoon sriracha
  • For the Burger:
  • 12 challah buns, see recipe
  • 4 1/2 pounds fresh sushi grade tuna, cut into steaks
  • cluck and squeal all purpose rub, as desired
  • chopped peanuts, for garnish, as desired


  • 1. In a medium bowl, toss all of the ingredients for the pickles. Season to taste with salt and pepper and let stand for 1 hour at room temperature.
  • 2. For the Mayo: Combine all of the ingredients and refrigerate until ready to use.
  • 3. For the Burger: Season the fish with the rub as desired. Refrigerate for 2 hours.
  • 4. Remove the fish from the refrigerator 30 minutes before you are ready to cook it. Preheat the EGG to 400º using direct heat and a cast iron grate.
  • 5. Grill the fish for about 1 minute per side or until desired doneness.
  • 6. Remove from the grill and let rest for 5-10 minutes. After resting, slice into thin strips or desired thickness and serve with the pickles, mayo and challah buns.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828