Tuna Steak Burgers

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  • Level: Easy
  • Total: 2 hr 5 min (includes drying time)
  • Active: 40 min
  • Yield: 4 burgers
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Chipotle Mayo:

1/2 cup mayonnaise

2 tablespoons adobo from a can of chipotle peppers 

2 tablespoons minced fresh parsley 

1 tablespoon minced capers 

1 tablespoon minced shallots 

2 teaspoons sherry or white wine vinegar 

1 teaspoon grated ginger (grated on a rasp grater)

1 clove garlic, grated on a rasp grater

Kosher salt and freshly cracked black pepper 


4 fresh or frozen tuna steaks, about 4 ounces each and 3/4 to 1 inch thick, at room temperature

Olive oil, for drizzling

Kosher salt and freshly cracked black pepper 

4 brioche or potato rolls, split 

Butter, for the rolls

1 clove garlic, peeled

Butter lettuce leaves, for topping

Pickled red onions, for topping

1/2 jalapeno, thinly sliced 

Fried Shallots, recipe follows, for topping

Fried Shallots:

6 to 8 medium shallots, very thinly sliced on a mandoline

Neutral oil, for frying

Kosher salt


Special equipment:
a mandoline
  1. For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
  2. For the tuna: Preheat a large grill pan on high heat until very hot.
  3. Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
  4. Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
  5. Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots.

Fried Shallots:

  1. In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.