High Fructose Corn Syrup Free Tuna Burgers with Wasabi Avocado Mayo
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Learn more →Ingredients
4 servings
For the tuna patties
- 1 ½ lb fresh ahi tuna, finely chopped
- 3 scallions, thinly sliced (green parts only)
- 1 tbsp fresh ginger, finely grated
- 1 tbsp coconut aminos
- 1 tsp toasted sesame oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the wasabi mayo
- ½ cup avocado oil mayo
- 1 ½ tsp wasabi paste
- 1 tsp fresh lime juice
For serving
- 4 whole-grain burger buns
- 1 cup baby arugula
- 1 avocado, thinly sliced
- 4 thin slices red onion (optional)
Instructions
- 1
In a large mixing bowl, combine the chopped tuna, scallion greens, ginger, coconut aminos, sesame oil, salt, and pepper. Mix gently until just combined — the mixture should hold together when pressed but still look chunky. Divide into 4 equal portions and press each into a patty about 3/4 inch thick. Refrigerate for 15 minutes to firm up.
- 2
While the patties chill, stir together the avocado oil mayo, wasabi paste, and lime juice in a small bowl until smooth. Taste and adjust wasabi to your heat preference. Set aside.
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