I have to begin this post giving Rachael Ray credit for turning me on to the Ahi Burger. I was sick at home one day, watching horrible daytime TV and suddenly Rachael Ray came on. I hadn’t eaten anything in three days and my stomach growled for the first time while watching the show. I knew this would be my next meal. So here is the recipe with, of course, a few little tweaks of my own…

You will need:

  • 1 pound fresh ahi tunaSesame Crusted Ahi Burger
  • 4 green onions, roughly chopped
  • 1 Tablespoon tamari sauce (aged soy sauce)
  • 2 garlic cloves, grated on a microplane
  • Freshly ground black pepper
  • 1 cup panko bread crumbs
  • 2 Tablespoons black sesame seeds
  • Canola oil
  • Good bread or buns, whatever you like to eat burgers on
  • Bibb lettuce
  • Pickled ginger
  • Dijon Wasabi Spread (made by combining dijon mustard with honey and a small squirt of wasabi paste)

To make the burger:

  1. Put the tuna in a food processor with the green onions, soy sauce, garlic, black pepper and a 1 Tablespoon of the black sesame seeds. Pulse to grind everything together, just until combined.
  2. Next, pour the panko and remaining 1 Tablespoon black sesame seeds onto a plate. Form the tuna mixture into patties (1 lb of tuna should be 3-4 medium patties) and roll the burgers in the bread crumbs to coat.
  3. In a large skillet over medium-high heat, add the canola oil. Put the burgers in the pan and cook until lightly golden brown on the outside and pink in the middle, about 3-4 minutes each side depending on the thickness.
  4. Slather your buns or bread with the Dijon Wasabi Spread you made and put the burgers on. Top with a leaf or two of bib lettuce and plenty of pickled ginger (again, my “zing” obsession is kicking in!) Go ahead and slather the top bun with the Dijon Wasabi Spread also.
  5. I enjoy this burger with Hot ‘N Sweet Pickles (recipe is here)
Hot 'N Sweet Pickles
Hot ‘N Sweet Pickles go perfectly with this burger


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3 thoughts on “Sesame Crusted Ahi Burger

  1. Had the Ahi Burger for dinner tonight. It was EXCELLENT!!
    Thank you for another great recipe Katherine.

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