Tony’s Tuna Tailmeat Teriyaki Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1. 1.5 pounds finely chopped yellowfin tuna tail sections (all dark bloodline removed)
2. Three medium eggs
3. One-third cup Kikkoman Teriyaki
4. Two tablespoons Worcestershire sauce
5. 2/3rds cup of oatmeal
6. 1 Tablespoon Cajun Seasoning
7. 1 teaspoon Ground Sea Salt
8. Ten crushed saltine crackers
9. Olive Oil
10. Sharp Cheddar cheese slices
11. Onion burger buns
12. Mayonnaise
13. Fresh Iceberg lettuce
14. Kosher dill pickle slices



Finely cut fresh yellowfin tuna tail sections with a filet knife into approximately 1/8" to 1/4' cubes. Mix eggs, teriyaki sauce, worcestershire sauce, oatmeal, Tony's seasoning, salt and crackers in a bowl using a fork to ensure that the concoction is well-mixed and that all of the cracker pieces are finely crushed. This should make 7 good patties. Form the patties by rolling into a ball and then flattening down to apprimately 3/4' thickness. Place patties on a plate and pour a dash of olive oil on each patty, then flip the patty over and repeat with another dash of olive oil. Sprinkle a dash of cajun seasoning on one side of each burger after the olive oil has been applied. Season a hot charcoal grill with olive oil and grill each patty for approximatly four minutes on each side. During the last 90 seconds or so as the burgers are cooking on the second side, place two cheddar slices on each patty and toast the buns. Pull the buns and burgers off the grill, then apply the mayo, lettuce and kosher dill pickles to the buns, and then lay the patties on the buns.