Grilled Yellowfin Tuna Burger with Lemon Aioli

By Beacon Staff

The arrival of June means it’s time to clean up the grill and prepare for the warm summer days of outdoor cooking. As an alternative to your favorite beef burger, try this delicious, healthier alternative that can be eaten rare.

This burger is very delicate to hold together and must have an added binder. In this recipe, we will use an egg to hold together the minced, finely chopped tuna. To achieve this consistency, slice the tuna into thin pieces. Follow by chopping it using a sharp knife.

Chef’s Tip: To maintain the tuna’s maximum freshness, always store it in the refrigerator while preparing the remaining ingredients. The tuna and other ingredients can be prepared ahead of time as many as six hours in advance, provided you separately wrap all ingredients and store them in the refrigerator.

Yield: 4 Servings
You will need:
1 and a 1/2 pounds fresh yellowfin or bluefin tuna
1 heaping tablespoon shallots, minced
2 eggs, scrambled
1 tablespoon fresh cilantro, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons low-sodium soy sauce
1 and a 1/2 teaspoons jalapeno pepper, minced
1 teaspoon fresh ginger juice
1/2 teaspoon sesame oil
Sea salt and white pepper to season

On a clean cutting board, slice and finely dice the tuna using a sharp French knife. Transfer tuna to a stainless steel bowl. Cover and refrigerate until all remaining ingredients are ready to be mixed together.

Just before you are ready to grill, combine all ingredients together with the finely diced tuna. With moistened hands, form tuna into four patties. Transfer patties onto a sheet pan lined with wax paper. Refrigerate for a half hour.

On a hot, clean grill, cook burgers for approximately two and a half minutes on each side for a rare center. Be extra careful when using a spatula to turn the burgers.

Spread lemon aioli (see recipe below) onto toasted traditional hamburger buns or country-style bread, grilled open-faced. Lay a crisp Bibb lettuce on top with a slice of beef steak tomato.

Lemon Aioli (Makes approximately 1 cup)
You will need:
1 cup quality mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon Dijon mustard
1 tablespoons garlic, minced
Sea salt and ground black pepper to season

In a medium stainless steel bowl, combine ingredients together. Refrigerate until ready to use.

I look forward to reading your comments about this recipe. Please share them with me by emailing me at chefhmk@gmail.com. Bon Appétit!

Stay Connected with the Daily Roundup.

Sign up for our newsletter and get the best of the Beacon delivered every day to your inbox.