Tuna burgers with wasabi cream

Tuna burgers with wasabi cream
  • 0:20 Prep
  • 0:01 Cook
  • 6 Servings
  • Capable cooks

Grilled tuna steak tastes terrific sandwiched in matzo with avocado, wasabi cream and a squeeze of lime.

Featured in
Burger recipes, Main recipes


  • 650g fresh tuna steaks
  • 5 green shallots, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • 1 tablespoon teriyaki sauce
  • 2 teaspoons sesame oil
  • 1 medium Lebanese cucumber, to serve
  • 1 tablespoon peanut oil
  • 12 matzo
  • 100g (1 punnet) snow pea sprouts, to serve
  • 1 large avocado, quartered, deseeded, thinly sliced, to serve
  • Salt & ground black pepper
  • 2 limes, cut into wedges, to serve

Wasabi cream

  • 200g sour light cream
  • 2 teaspoons wasabi
  • 2 teaspoons mirin (rice wine)


  • Step 1
    Cut tuna steaks into chunks. Place in the bowl of a food processor and pulse 2-3 times or until the tuna is just chopped. Transfer to a large mixing bowl. Add the green shallots, ginger, chilli, teriyaki sauce and sesame oil. Mix with your hands until evenly combined.
  • Step 2
    Divide the mixture into 6 equal portions. Shape each portion into a patty about 9cm in diameter and 2cm thick and place onto a tray lined with greaseproof paper. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Step 3
    Meanwhile: Run a vegetable peeler down the length of the cucumber to form long ribbons. Cover and place in the fridge until required.
  • Step 4
    Make wasabi cream: Combine the sour light cream, wasabi and mirin in a small bowl. Cover and place in the fridge until required.
  • Step 5
    Heat a chargrill or barbecue on high. Brush both sides of the tuna patties with the peanut oil and cook on the preheated chargrill or barbecue for 30 seconds on each side or until cooked to your liking.
  • Step 6
    To serve, top 6 matzo with the snow pea sprouts, tuna patties, avocado, wasabi cream and cucumber. Season with salt and pepper. Serve topped with remaining matzo and accompanied by lime wedges.


  • 3381 kj


  • 18g

    Fat Total

  • 4g

    Saturated Fat

  • 44g


  • 281.07mg


  • 2g

    Carbs (sugar)

  • 111g

    Carbs (total)

All nutrition values are per serve


Note: Unlike meat or chicken patties, these don’t have to be cooked all the way through as you mince the tuna just before making it into patties. We have cooked it in the traditional way so it is still raw in the centre but you can cook it until just cooked all the way through. Matzo, a yeast-free crispbread, is perfect for sandwiching these patties.

  • Author: Anneka Manning
  • Publication: Australian Good Taste

Source: taste.com.au


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