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Tuna Burgers with Chipotle Slaw

  • Level: Easy
  • Total: 1 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 6 burgers
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1 1/2 pounds ahi or blue fin tuna

2 teaspoons lime zest plus 1/4 cup freshly squeezed lime juice 

3 tablespoons chipotle adobo sauce 

1 tablespoon chopped chives 

1 clove garlic, minced 

Kosher salt and freshly ground black pepper

Olive oil, for cooking  

6 brioche buns, split

Chipotle Slaw:

1/2 cup sour cream

1/2 cup mayonnaise

3 tablespoons chipotle adobo sauce 

3 tablespoons apple cider vinegar 

2 tablespoons agave nectar 

2 tablespoons freshly squeezed lime juice

2 teaspoons Dijon mustard 

Kosher salt and freshly ground black pepper

3 cups shredded green and red cabbage 

1/2 cup shredded carrots 

1/4 cup shredded kale 


  1. For the burgers: Mince the tuna in a food processor.
  2. In a large bowl, add the lime zest and juice, chipotle adobo, chives, garlic and minced tuna and mix until combined. Season with salt and pepper. Shape the tuna mix into 1/2-inch-thick patties and refrigerate for about an hour. This will help the patties stay intact and not crumble when cooking.
  3. For the chipotle slaw: In a medium bowl, add the sour cream, mayonnaise, chipotle adobo, vinegar, agave, lime juice and mustard and mix until combined. Season with salt and pepper. Add the green and red cabbage, carrots and kale and toss together. Refrigerate for later. 
  4. Heat a heavy nonstick skillet or griddle over medium-high heat. Drizzle the skillet with olive oil. Place 3 patties in the skillet and sear for 2 to 3 minutes on each side. Repeat with the remaining patties.
  5. To serve, place each patty on a bottom bun half and top with some chipotle slaw and a bun top. 

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