The Ticket to Tokyo Tuna Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 teaspoons vegetable oil
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1 tablespoon mirin
2 teaspoons minced peeled ginger
1 teaspoon wasabi paste
2 teaspoons sea salt
1-1/2 cups finely julienned peeled and seeded green papaya, preferably using a mandoline
1/2 cup finely julienned peeled daikon radish, preferably using a mandoline
1/4 cup chopped cilantro
1/4 cup thin sliced green onion
1(4×4 inch) sheet nori, cut into thin strips
2 pounds tuna steaks, finely chopped
1/2 cup panko
2 tablespoons furikake with toasted sesame seeds, nori & bonito
1 tablespoon tamari(Japanese soy sauce)
6 good quality sesame seed hamburger buns, split


Preheat a standard outdoor grill to medium-high then brush grill rack with the oil.
In a large bowl whisk together the fish sauce, lime juice, vinegar, mirin, ginger, wasabi paste and 1/2 teaspoon salt. Add the papaya, daikon radish, cilantro, and green onion; toss to coat. Top with the nori strips and cover with plastic wrap, set aside.
Place half (1 pound)of the tuna in food processor and process until smooth, transfer to a large bowl along with the remaining tuna, remaining salt, panko, furikake, and tamari. Gently combine then divide into 6 portions. Form the 6 portions into patties. Grill patties 2 minutes then turn over and grill 1 minute more or until desired degree of doneness. While patties are grilling lightly toast cut side of buns on outer edge of grill rack.
To serve toss the papaya mixture again then place 1 patty on bottom half of each buns; top with the papaya mixture and add the bun tops.