Tuna (ahi) tartare and poke in all its variations, are all the rage. There are also various versions of tuna burgers which incorporate many of the same ingredients as these popular dishes. This recipe, however, pays homage to the traditional steak tartare. It incorporates many of the classic ingredients that are found in steak tartare such as Dijon mustard, capers, shallots and chives. We love to grill these tasty tuna burgers and serve them on homemade brioche buns with Ina Garten’s tartar sauce.
Only very fresh fish makes its way into our kitchen. I always ask if the fish was cut the same morning, if not, I look elsewhere. Fish can be kept for a few days in the refrigerator and be just fine, but I favor fish that doesn’t sit around for very long. One of the most unpleasant things I can think of is opening up a package of smelly fish. So try to find the freshest ahi (tuna) that you can, even if it means taking a trip to another store.
All of the ingredients are mixed up together in a large bowl, then formed into patties. You can do this a few hours in advance which will help to firm up the patties before you grill them. Place the patties on individual pieces of parchment paper, cover loosely and store them in the refrigerator.
We ate two of the fish burgers for dinner, and the other two for lunch the following day. Wrapped in foil and placed in the toaster oven to warm up a bit, they were just as good as they were on the first day.
- 1¼ pound fresh tuna (ahi) finely chopped
- 1 heaping tablespoon finely chopped shallot
- ¼ cup capers, rinsed, drained, and coarsely chopped
- ¼ cup finely chopped parsley
- 1½ tablespoons finely chopped chives
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon Worcestershire
- ½ teaspoon hot sauce, such as Frank's
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- toasted buns, sliced onion and tomato, crisp lettuce, tartar sauce or mayonnaise for serving
- Finely chop the tuna. Place tuna in a large bowl. Add shallot, capers, parsley, chives, olive oil, mustard, vinegar, Worcestershire, hot sauce. salt and pepper. Mix gently until combined.
- Divide tuna mixture into four even servings (about 6 ounces each) and form into patties.
- Grill tuna burgers over medium high heat for about 4 minutes on the first side so the patties set. Flip and cook 3 -4 minutes on the second side or until they are cooked to your desired doneness.