Ahi Tuna Burger (Sesame-Crusted)

This is THE BEST Ahi Tuna Burger I've ever had. Sesame crusted, seared to perfection, and lightly spread with sweet and spicy Chili Crunch Mayo, you won't know what hit you. Seriously.

Whenever I make my Wasabi Ahi Tuna Appetizer I buy extra tuna so I can also make this amazing Ahi burger.

(Side note: The aforementioned Ahi appetizer was a favorite among my clients when I had my catering business.)

There's nothing quite like perfectly seared Ahi tuna -- it's crisp and warm on the outside, tender and cool on the inside, with its delicious mild flavor and flaky texture throughout.

Add to that, toasted sesame seeds, fresh tomato and avocado, and you'll experience your new favorite "burger." With or without a bun!

Jump to:

• What's in this Ahi Burger?
• How to Make It
• Variations
• Recipe Tips
• Serving Suggestions
• Making it Ahead & Storage
• Other Must-Try Unique Burger Recipes
• Ahi Tuna Burger Recipe

What's in this Ahi Burger?

• ahi tuna fillets (sushi grade) - “Sushi-grade” essentially means the fish is safe to prepare and eat raw. In this recipe we're just searing the fish, only cooking the outer surfaces. Whenever you're planning to serve fish raw, or partially raw, always ask the fish monger if it's sushi grade. Depending on where you live, it shouldn't be too difficult to find. If your local Farmers' Market sells fish, it's often a great place to find it.
• sesame seeds - Black, white, or a combination of both. The seeds will become the "crust" that's seared directly onto the fish. If you're not a sesame seed fan, you can just follow the searing instructions without them, or substitute the seeds with extra black pepper. Pepper-crusted Ahi tuna is also extremely delicious.
• chili crunch - Chili Crunch (also called chili crisp), is a spicy and crunchy condiment. Though there are dozens of versions, it's typically made with fried chili peppers infused in oil, often with other ingredients like garlic, onions and sesame seeds. The Momofuku brand is great, as is Trader Joe's brand. If you want to make your own, I would follow James Park's recipe from his Chili Crisp cookbook. Chili paste, like Sambal Oelek or Gochujang, are good substitutes for chili crunch. (Use these to taste because their levels of heat will vary.)
• honey- The sweetness from the honey balances the heat from the chili crunch.
• mayonnaise - I like Avocado mayonnaise, but use your favorite. Sour cream or plain yogurt are both good substitutes for the mayo.
• avocado - Ripe avocados should feel slightly soft but not mushy to the touch.
• tomato - Color and feel are the best cues to ripeness. Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color (or whatever the color is intended to be).

• red onion. Always try to choose onions that seem heavy for their size and that are free of bruises. I like the red onion because it's slightly sweet, though any onion will work here. And of course, you can skip it if you'd like.
• lettuce - Use any lettuce you like. I typically use butter lettuce in my burgers.
• buns - Use your favorite. I love using Brioche buns.

(See recipe card below for quantities.)

How to Make It

- Line a sheet pan with parchment paper.



- Add the sesame seeds to a shallow bowl. (If you're using both black and white, mix them well.)

- If the Ahi fillet isn't already cut into portions, slice it into 4 squares, as evenly as you can. Place them on the parchment-lined sheet pan and season both sides with salt and pepper.

- Add a fillet, one at a time, on top of the sesame seeds and gently press down. Turn it over and gently press again, so that both sides are well coated. Place the coated fillets back on the parchment-lined sheet pan as you go. 


- Coat the bottom of a large (preferably non-stick) skillet with a thin layer of the oil and place it over high heat. Once the pan is very hot, add the sesame-coated Ahi tuna fillets. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough yet.)

- Only cook them through a bit, about ⅛ to ¼-inch, probably about 10-15 seconds per side. (Use a flat-bottomed, heat resistant spatula to flip them.) Remove them from the pan as soon as they’re done and place them back on the sheet pan. They should be slightly golden. Set aside. 


- In a small bowl, mix the mayo with the chili crunch and honey. Set aside. 



- Toast the buns if desired.

- Then spread an even layer of the chili crunch mayo on both halves of them. Follow this with a lettuce leaf, Ahi burger, red onion slices, avocado and tomato. Add the top bun and serve! 



- Serve the burgers with any extra sauce.

Variations

• Gluten-free version. You can skip the bun all together, use gluten-free buns, or my favorite gluten-free option . . . use large butter lettuce leaves to wrap the Ahi burger.
• The burger "fixings" are really your call. Use whatever you like, and skip what you don't.
• Don't want raw fish? If you don't want to just sear the surfaces of the fish, keeping most of it raw, cook it as long as you'd like. You can certainly cook it all the way through if that's what you prefer.

Recipe Tips

• Never hesitate to ask the fish monger at the fish counter to portion your fish for you. This is one less step for you to do at home.
• Ahi tuna loves black pepper! I use a generous amount.
• As always, when we sear any foods, it's important the pan be preheated and very hot before you begin. It's the initial contact the food makes with the hot pan that begins the searing (caramelization) process, giving it a crispy outside.
• As I mentioned above, the sweet honey balances out the heat from the chili crunch, this is a matter of preference. Start by making the mayo without it, taste, and then decide.
• You can either assemble the burgers for each person, or set up a burger bar with the slices of tomato, lettuce, avocado, onion, chili crunch mayo, and whatever else you might want to add.
• Serve the burgers with any extra chili crunch mayo!

Serving Suggestions

This Ahi Tuna Burger can be an entire meal in and of itself -- however, who doesn't love delicious sides with a burger?

I love serving it with Lemon-Pepper Grilled Corn and Pickled Ginger-Citrus Salad. It also pairs really well with Asian Marinated Porobello Mushrooms, Grilled Green Onions and/or Corn Riblets.

Making it Ahead & Storage

Good news! You can make most of this ahead of time.

• You can sear the tuna a day ahead of time. Once seared with the sesame crust, let the "burgers" come to room temperature, and then store in a tightly sealed container in the refrigerator. (You can layer them with parchment or wax paper.) Let them sit at room temperature for 10 to 15 minutes before serving.
• The chili crunch mayo can be made up to 5 days ahead. Keep it refrigerated in a tightly sealed jar or container.
• The tomato and avocado should not be sliced until close to the time you want to serve.

Other Must-Try Unique Burger Recipes

• Shrimp Burgers with Cilantro and Guacamole
• Salmon Burgers with Lemon and Dill
• Yellow Split Pea Burgers
• Spicy Sriracha Burgers
• Red Quinoa Burgers

I hope you find my Ahi Tuna Burger as incredible as my family and I do.