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Seared Tuna Burger

Seared Tuna Burger with Avo & Edamame Smash & Wasabi Mayo


Take your burger game to the next level with these chunky fresh tuna steak burgers.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
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Wasabi Mayo

½ C (125 ml) mayonnaise
1-2 Tbsp (15-30 ml) wasabi paste (depending on how hot you like it)
a squeeze of lemon juice
salt and pepper

Avocado Smash

2 avocados
zest and juice of 1 small lemon
½ C (125 m) steamed & shelled edamame beans
salt and pepper

Tuna & Buns

4 sesame seed buns, buttered
oil for frying
a box of Cape Herb & Spice Poke Spice
4 fresh tuna steaks (150-200 g each)

To Assemble

1 small cucumber, peeled into ribbons
2 Tbsp (30 ml) thinly sliced pickled ginger
a small handful of fresh coriander

Wasabi Mayo

Mix the ingredients for the mayo in a small bowl. Taste and adjust seasoning and then set aside.

Avocado-Edamame Smash

Peel and de-pit the avocados. Place into a bowl and use a fork to mash lightly until you have a chunky smash. Fold through the lemon zest and juice and edamame beans. Season to taste and set aside.

Tuna & Buns

Heat a large frying pan over medium-high heat. Toast the buttered rolls until golden.

Pour half of the packet of Cape Herb & Spice Poke Spice out onto a dinner plate. Dust the tuna steaks well in the spice, coating on all sides. Top up with more spice if needed.

Set a large frying pan over medium-high heat. Heat a splash of oil, then fry the steaks, 2 at a time, in the hot pan for 1½ to 2 minutes per side. You want to just sear the tuna evenly and not cook all the way though.

To Assemble

Dollop a generous amount of avo smash onto the base of each bun. Top each with a seared tuna steak, add a dollop of wasabi mayo, some cucumber ribbons and pickled ginger slices. Finish off with a garnishing of fresh coriander, top with the other half of the toasted bun and serve.