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Friday Night Tuna Burger

Growing up in a very large midwest family in the 1950s, it was tradition to have tuna fish on Friday night in some form or another. My albacore tuna burger is a modern version of that tradition based on this fond childhood memory.


2 Lb. Albacore Tuna steaks chopped into 1/2 inch pieces
2 Tbsp. chopped fresh flat leaf parsley
2 Tbsp. soy sauce
2 Tbsp. fresh lemon juice
Zest of 1 lemon
1 Tbsp. small capers, packed in vinegar
2 Tbsp. olive oil
2 egg whites

Additional Ingredients/Garnish:
6 Brioche rolls
6 leaves of butter lettuce
12 slices of fresh ripe California avocado
6 thin slices of red onion

6 Tbsp. Mayonnaise mixed with 1/8 tsp. of wasabi*.


Combine all ingredients in a mixing bowl. Form into 6 patties, 4 inches by 3/4 inches. Refrigerate patties for 30 minutes. Spray grill with non-stick spray and rub grill well with olive oil. Pre-heat grill to medium high for 10 minutes. Cook patties for 5 minutes on each side. Serve on sliced brioche roll and garnish with butter lettuce, avocado, red onion, and wasabi mayonnaise.


*Adjust wasabi to taste.