We love to offer these fresh healthy tuna burgers when having a backyard barbecue. Sometimes Joel and I will make beef and tuna patties, giving our guests a choice. The best part is that you can make them ahead of time and have them ready when it is time to grill. I often will prepare them in the morning and keep them covered in the fridge for later.
This fresh tuna starts as tuna steaks and then after cutting and chilling,
can be easily prepared into patties.
This recipe below is pretty basic with no one ingredient overpowering the flavor of the tuna. Like you would with beef patties, feel free to add more of any ingredient in the recipe below or don’t use something if you don’t like it. I add the mayonnaise and olive oil to help the lean tuna hold together in a patty form. We love wasabi mayonnaise that I purchase at Trader Joe’s although it is also super easy to make it yourself.
For our Backyard Barbecue Gr8 Dinner, we actually made the tuna burgers on homemade hamburger buns as sliders (like Debbie makes her salmon sliders) because we also offered beef sliders and portobello mushroom sliders. This smaller size made it easier for everyone to have one of each.
Joel’s favorite way to eat the tuna burgers is either using only half of the bun or no bun at all. It is perfect on top of salad. On the other hand, I love the whole bun, top and bottom, spread with wasabi mayo and sandwiching fresh tomatoes, more red onion, avocado and arugula.