Dijon Tuna Burgers

Dijon Tuna Burgers
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Recipe for Dijon Tuna Burgers - a unique take on the burger concept by Sally Sampson author of Recipe of the Week: Burgers.


  • 1 1/2 pounds yellowfin tuna, finely chopped by hand
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped basil leaves
  • 2 garlic cloves, minced
  • 2 teaspoons finely chopped fresh ginger
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 lime, quartered
  • red onion rings and greens for serving, optional


  1. Place the tuna, mustard, basil, garlic, ginger and pepper in a large mixing bowl and toss gently to combine.
  2. Place the flour and salt on a large plate.  Divide the tuna mixture into 4 patties and dredge them in the mixture.  Cover and refrigerate for at least 30 minutes and up to 8 hours.
  3. Place a large skillet over medium-high heat and when it is hot, add the oil.  Add the patties and cook until rare on the inside and well browned ont he outside, 3 to 4 minutes on each side.  Serve immediately garnished with the lime quarters and red onion rings and greens, if desired.