Tuna Burgers with Wasabi Mayo and Mango Salad

Name: Tuna Burgers with Wasabi Mayo and Mango Salad
Cuisine: Asian, Japanese
Ingredients: • 1 pound (455 g) fresh ahi tuna, cut into 1-inch (2.5 cm) pieces; • 2 teaspoons wasabi powder, divided; • 2 teaspoons water, divided; • 1 tablespoon finely grated fresh ginger (from a 1-inch / 2.5 cm piece); • 1 large garlic clove, minced (about 1 teaspoon); • 1½ teaspoons kosher salt, divided; • ½ cup (120 ml) vegan mayo or Almost Instant Cashew Cream; • 1 teaspoon low-sodium soy sauce; • ½ teaspoon sriracha or other hot sauce; • 2 tablespoons fresh lime juice; • 2 tablespoons extra-virgin olive oil; • 1 ripe mango, peeled and cut into ½-inch (1.25 cm) cubes; • 1 Persian cucumber, cut into ½-inch (1.25 cm) cubes; • 2 cups (340 g) cherry tomatoes, halved; • 2 tablespoons fresh mint leaves; • 1 avocado, mashed; • 4 sprouted-grain or whole-grain hamburger buns or English muffins, toasted; • ½ cup (15 g) microgreens (optional)

6 steps

These sushi-inspired tuna burgers are a flavorful way to enjoy fresh ahi while keeping portion sizes modest. Balanced with spicy wasabi mayo, creamy avocado, and a refreshing mango-cucumber salad, they offer a protein-rich, brain-healthy meal that feels indulgent yet nourishing.

Updated at: Sat, 07 Jun 2025 14:45:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories516.3 kcal (26%)

Total Fat20.5 g (29%)

Carbs50.8 g (20%)

Sugars16.2 g (18%)

Protein32.3 g (65%)

Sodium1193.8 mg (60%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

1. Place the tuna pieces in a single layer on a plate or pie tin and freeze for 30 minutes.

Step 2

2. Stir together 1 teaspoon each of wasabi powder and water in a small bowl to make a smooth paste. Scrape the paste into the bowl of a food processor with the partially frozen tuna, ginger, garlic, and 1 teaspoon of the salt. Pulse about 15 times, until the tuna starts to come together in a ball (being careful not to overprocess), until you have a mostly chunky, partly smooth mixture. Divide the mixture into four equal portions and use wet hands to shape into 1-inch-thick (2.5 cm) patties. Place on a plate, cover, and refrigerate until you are ready to grill.

Step 3

3. Meanwhile, stir together the remaining 1 teaspoon each wasabi powder and water in a small bowl to make a smooth paste. Stir in the mayo, soy sauce, and sriracha. Set aside.

Step 4

4. Whisk together the lime juice, 1 tablespoon of the oil, and the remaining ½ teaspoon salt in a medium bowl. Add the mango, cucumber, tomatoes, and mint; toss well and set aside.

Step 5

5. Set a grill pan over medium-high heat (or heat a grill to medium over direct heat). Brush both sides of each tuna patty with the remaining 1 tablespoon oil and place on the grill pan or grill. Cook until the bottoms are firm, about 3 minutes. Flip and cook until both sides are firm to the touch and lightly browned, an additional 3 minutes, or until the internal temperature reaches 105°F (40.5°C) for rare or 110°F (43°C) for medium-rare.

Step 6

6. Divide the avocado between the bottom halves of the buns. Top each with a tuna burger, a dollop of wasabi mayo, some microgreens, and the top halves of the buns. Serve with the mango salad alongside.