Tuna Burgers

I took inspiration for these tuna burgers from the cookbook, 30-Minute Paleo Meals. If you are doing Paleo, this delightful book gives you a wide range of ideas that you can tailor to your own tastes, using what you have on hand. This book is a spectacular resource and a springboard.

I’m a gal who loves a fish cake. I make delicious salmon cakes and white fish cakes, so why not a tuna burger? I like how tuna burgers hold together so nicely. I followed the recipe as a guideline, but did my own mix-ins with it and included our best homemade paleo dressing.

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Tuna Burgers


  • 1 1/2 lbs sushi-grade ahi tuna, cut into large chunks
  • 1/4 red onion, minced
  • 1/2 jalapeno, seeded and minced
  • 2 tablespoons Easy Homemade Mayo
  • 1 tablespoon red curry paste
  • 1/4 cup basil, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon coconut aminos
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon fresh ginger root, peeled and minced
  • 2 tablespoons lime juice
  • 3 cloves confit garlic, minced
  • 2 teaspoons sesame oil for cooking
  • Best Paleo Dressing (see recipe below)

Place the fresh tuna into a food processor. Pulse about 5 times, or until the tuna is finely diced. Be sure not to over-process.

To dissolve the red curry paste, use a fork to make a concoction mixing the paste with the coconut aminos until dissolved. Add more aminos, if needed. Then in a large bowl combine the tuna with your red curry paste concoction and (except for the sesame oil) all other ingredients.

Heat the sesame oil in a large saucepan over high heat. Sear the tuna burgers for 1-2 minutes, then flip and sear another 1-2 minutes, according to your preferred temperature.

Serve with The Best Paleo Dressing.

Best Paleo Dressing (Whole30 compliant)


  • 1/2 cup Easy Homemade Mayo  (see below)
  • 1/2 cup coconut milk
  • 1/2 teaspoon onion powder
  • 2 tablespoons chives, finely chopped
  • Salt and fresh ground pepper, to taste

Whisk all ingredients together to combine. Season with salt and pepper, to taste. Store for up to a week in an air-tight container.

Easy Homemade Mayo


  • 3/4 cup light olive oil
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon mustard powder
  • pinch of salt
  • pinch of pepper
  • 1/2 lemon, juiced (or to taste)

Blend the oil, egg, egg yolk, mustard powder, salt and pepper in an emulsion blender until combined and thick (about 15-20 seconds). Then add lemon juice and mix.

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Add yours →

  1. Yummy! I love this blog that lists awesome recipes, beautiful pictures and easy to follow instructions.

    Liked by 1 person

  2. These look like a nice change from the cakes I make with canned tuna. Yum!

    Liked by 1 person

    • Thanks, Bunny. I have another recipe on the blog for salmon cakes and white fish cakes. I absolutely love these for weeknight dinners and like to throw in whatever I have on hand. The trick here is not overcooking the tuna. I don’t know if you follow on Instagram, but we do giveaways and have one starting Thursday.

      Liked by 1 person

  3. Never thought of making tuna burgers…thanks for the inspiration. 🐡

    Liked by 1 person

  4. I am so glad you reminded me how much I love tuna burgers! 🐟🐟🐟 Gorgeous post!

    Liked by 1 person

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