Fresh Tuna Burgers with Lemongrass, Cilantro and Ginger

This was a creative way to use up leftover tuna, and other ingredients, from our sushi dinner. You can adjust the recipe easily and throw in whatever you have on hand that you think might taste good (capers, or anything salty and tangy, would go well for a more Mediterranean-inspired mix).

You'll need:

fresh tuna, hand-chopped
lemongrass, ground in a food processor
ginger, minced
cilantro, chopped
soy sauce (I used 1t for 1 burger)
rice wine vinegar (I used 1t for 1 burger)
wasabi (however much you want)
a forkful of mayo to hold things together

Heat a bit of olive oil in a non-stick skillet.

Mix all ingredients together; form patties with your hands, squeezing very lightly so some liquid comes out. Fry about 1 minute/side, flipping very carefully so burger doesn't fall apart.


I put the patty on a bun with avocado, cilantro, pickled ginger, tobiko, and some daikon radish sprouts.