Thai Tuna Burger & Papaya Salsa

Ingredients: Makes 10 servings


For the Salsa
8 serrano chili peppers
6 cups seeded, chopped papaya
2 tablespoons lime juice
1/4 chopped cilantro
1/2 cup diced red onion

For the Burgers
2 1/4 pounds fresh yellow fin tuna steak
1 ounce fresh lemongrass
1/2 teaspoon salt
1/2 cup panko breadcrumbs
1/2 cup freshly grated ginger
1/2 cup chopped basil
1/2 cup chopped cilantro
10 whole wheat hamburger buns


  1. Grill chile peppers for ~4 minutes or until charred on all sides. Place in bowl and cover with plastic wrap. Let stand for 5 minutes. Remove skin from peppers, halve, remove seeds, and dice remaining flesh.
  2. Transfer diced peppers to a bowl and add papaya, lime juice, cilantro, and red onion. Toss to combine.
  3. Cut tuna into ½-inch pieces. Chef’s Note: Use sushi grade tuna if serving burgers rare (or anything less than 155°F).
  4. Trim ends from lemongrass and roughly chop.
  5. Combine salt, breadcrumbs, lemongrass, and ginger in a food processor. Pulse until fine. Add tuna, basil, and cilantro. Pulse just until tuna is coarsely chopped (do not over-blend). Form into 4-ounce patties.
  6. Spray a nonstick pan with cooking spray and sear burgers over medium-high heat (~2 minutes on each side) until an internal temperature of 155°F is reached.
  7. Place cooked burger on bottom bun, top with ¼ cup papaya salsa, top with bun.

Serving Size: 
Service size: 1/4 cup papaya salsa and one burger with bun

Nutritional Information:
290 calories, 4 gm fat, 1 gm saturated fat, 400 mg sodium, 30 gm carbs, 6 gm sugar, 3 gm fiber, 32 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon