Burgers are one of those things that I enjoy but find that I can’t eat as often as I’d like since they are so heavy.  I find when the craving strikes these ahi tuna burgers with spicy sriracha mayo are just as satisfying as regular burgers but without all the guilt.Most tuna burger recipes call for you to grind the tuna and then combine it with whatever you are flavoring it with, but I don’t love the texture.  I finely dice my tuna and then lightly press them into patties.  I’m not going to lie; you have to handle these very gently since they don’t have any egg to bind them together.  Putting them into the fridge to chill for 15 minutes helps and treat them delicately when you are cooking them.  A grill won’t work for these so use a hot skillet and only sear them for 2-3 minutes on each side to prevent overcooking.  You want the burger seared on the outside but still raw on the inside for the best texture and flavor.  The mayo is a nice spicy compliment to the Asian flavors in the burger.  

Add more sriracha for a mayo with more kick if you’d prefer.  Play around with how you want to dress these burgers.  Feel free to skip the slaw and just top them with avocado and sprouts if you’re looking to save some time; they’re delicious either way.If you give this recipe a try, I’d love to hear what you think.  Leave a comment, rate it, and don’t forget to tag a picture #scalingback on Instagram so I can see what you came up with!1 Print4For the sriracha mayo:3 tablespoons mayonaise1 teaspoon sriracha1 teaspoon ketchup1 teaspoon toasted sesame oil1 teaspoon lime juicefor the burgers:½ pound sushi grade ahi tuna cut into ¼-inch dice2 tablespoon finely chopped white onion2 tablespoons soy sauce1 tablespoon toasted sesame oil½ teaspoon sriracha1 tablespoon fresh lime juice2 tablespoons toasted black sesame seeds1 tablespoon sushi grade tuna glasgowolive oilfor the slaw:1 cup thinly sliced red cabbage½ cup shredded carrot1 teaspoon toasted sesame oil1 teaspoon rice vinegar1 teaspoon fresh lime juice¼ cup fresh mint leavesTo assemble the burgers:4 brioche buns1 tablespoon softened butter1 avocado, sliced4 leaves butter lettuce½ cup onion sprouts½ cup enoki mushroomsFor the spicy sriracha mayo:Combine all the ingredients for the mayo together in a small bowl.samurai sushi menu bradenton fl

For the tuna burger:Combine the tuna, onion, soy sauce, sesame oil, sriracha, lime juice and sesame seeds in a bowl and toss gently to combine.Using your hands, divide the mixture into 4 equal portions and lightly press into a patty. Refrigerate for 15 minutes.Heat the olive oil over medium-high heat in a skillet. Make sure the pan is nice and hot before you sear the burgers. Add the burgers to the pan and cook for 2-3 minutes, gently flip the burgers over and cook for another 1-2 minutes, the burgers should just be seared on the outside but pink on the inside. yo sushi fulham broadway deliveryWatch them carefully and make sure not to overcook them!youda sushi chef online miniclipFor the slaw:To make the slaw, combine the cabbage, carrot sesame oil, rice vinegar and lime juice in a small bowl. ichiban sushi menu robinson

Tear the mint into small pieces and add it to the slaw. Season lightly with salt and pepper.To assemble the burgers:Lightly butter the rolls with the butter and toast the rolls, cut side down until toasted and golden brown about 3 minutes.Place the lettuce and enoki mushrooms on the bottom buns. Top with one tuna patty, a few slices of avocado and a handful of sprouts. Spread a dollop of sriracha mayo on the top bun and place on top of the burger. Serve with extra sauce on the side.ichiban sushi menu fort myers My husband and I, along with another couple, dined here on 12/30/16. We had reservations and were ushered to our seats immediately. The place was buzzing with people but the ambiance was still nice. Our waitress seemed to be very busy but she made a couple of attempts to check on us while we waited for our food. A little bit expensive but it's mostly seafood so it's understandable.

After so many times driving by this restaurant. We decided to go on our date night. Christopher was our server and he was magnificent. We had the most awesome mussels as an appetizer. For dinner, my husband had the seared ahi tuna and I had the surf and turf. My steak was served exactly as I ordered it medium well... My son and I stopped for dinner in Fayetteville after a long day on the road from New Jersey. We decided to go to Bonefish because its quality is very consistent, the food is very good, and we reasoned that my son, who requires gluten-free cooking, would have reasonable menu options. Our best expectations were surpassed in a big way.... The restaurant was very clean and the food was fresh. The only thing I did not like was the lighting, it was a bit dark considering I dined in the middle of the day. Other that that, great food and establishment. Passing through on our way to Nags Head for lunch. My husband and I always love their Bang Bang Shrimp! I always request for a side dish because it's just an appetizer.

Our server Shawn was a top notch, very attentive and friendly. We really love Bonefish and were so excited when a fayetteville location opened...we tried to love it and dined several times. It was hit or miss, but our last visit was so much of a miss we shall not be returning. The service was sub par. Most of the time at this location we had decent service (even when it's... “Great service, good food, and casual atmosphere” this is a really good restaurant with some high prices to go along with it everything that we ordered was very good Bonefish has a nice selection of dishes to choose from but I almost always choose the Bang Bang Shrimp along with a house salad. Not too heavy a dish but always delicious! We had an attentive waitress and the food came out in a timely manner. Everyone enjoyed their dining experience and agreed to meet again soon at the Bonefish... We dined here and were very impressed. The food was good and the service was better. Nice music, clean environment, clean restrooms and a pleasing atmosphere.