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Fresh Thai Tuna Burgers
This Fresh Thai Tuna Burger is what happens when sushi and summer had a baby and invited Thai curry to the baby shower.
Perfectly seared tuna. Creamy, punchy Thai curry mayo. Fresh herbs and crunchy veg. Stacked high on a buttery brioche bun. It’s equal parts fancy and fast, perfect for easy backyard entertaining.
This recipe would also make the perfect appetizer with mini Tuna burger sliders!
Jody & Kirstie’s Kitchen Wisdom: Use the best tuna you can find. This burger doesn’t hide behind cheese or ketchup, so quality counts. Go for sushi-grade tuna by asking your fishmonger for a piece that’s firm, fresh, and vibrant in color. You’ll taste the difference in every bite. We shop at T&J Seafoods in Kitchener.
Warning: this sauce has an addictive personality and would be good on just about anything!
- Prep Time: 15 minutes
- Cook Time: 5 Minutes
- Total Time: 20 Minutes
- Yield: 4 servings 1x
Ingredients
- 2 tsp sugar
- 2 tbsp lime juice (1 large lime)
- 2 tbsp fish sauce (Red Boat is gold)
- 1 tsp Thai red curry paste (Aroy-D is ideal)
- 3/4 cup mayo
- 1 lb fresh tuna, cut into 2 steaks
- Kosher salt
- Neutral oil (canola or grapeseed)
- 2 green onions, thinly sliced
- 2 sprigs mint, chopped
- 2 sprigs cilantro, chopped
- 2–3 radishes, thinly sliced
- 1/4 English cucumber, thinly sliced
- 4 big lettuce leaves
- 4 brioche buns
- Butter, for toasting
Instructions
- Preheat a medium frying pan over medium-high heat (no oil!)
- Season the tuna steaks well with kosher salt and drizzle generously with oil. Set aside while you make Thai Curry Mayo
- In a bowl, whisk together sugar and lime juice to dissolve sugar. Whisk in fish sauce, curry paste and mayo until combined. Set aside.
- Place tuna in your now hot pan and sear for one minute per side. Set on a cutting board to rest for a few minutes while you toast the buns.
- Reduce the heat of your pan, add a little butter to the pan and toast cut side of buns until soft and golden brown.
- Slice tuna into 1/2 inch slices and then build your burger! Top brioche buns with mayo, tuna, green onions, herbs, cucumbers, radishes, lettuce and more Thai curry mayo as needed. Enjoy!
Notes
A bit more on why You Can Eat Tuna Raw
1. It’s Naturally Low in Parasites
Unlike some fish (like freshwater trout or wild salmon), tuna is a fast-swimming, deep-sea predator. That environment makes it less prone to parasites that can be harmful to humans. It’s one of the few fish commonly considered safe to eat raw when handled properly.
2. Sushi-Grade Standards Exist
When labeled “sushi-grade” or “sashimi-grade,” tuna has been:
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Flash-frozen at ultra-low temperatures (usually -20°C / -4°F or colder)
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Stored and handled in conditions that reduce any risk of parasites
Freezing at these temps for specific times kills any parasites if they’re present — it’s a standard food safety protocol in many countries.
3. Tuna Has a Firm Texture & Clean Flavor
The firm flesh and clean flavour of high-quality tuna make it ideal for raw or barely cooked dishes. Think: sushi, poke, ceviche, tartare… and seared tuna burgers.
But Don’t Just Grab Any Tuna
Always:
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Buy from a trusted fishmonger (as above, we love T&J Seafoods)
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Ask if it’s sushi-grade
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Smell it — it should smell like the sea, not “fishy”. Actually should not have any odour at all!
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Keep it cold until cooking or eating.
Substitutions for Tuna Burger
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No tuna? Try seared salmon or a crispy tofu patty.
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No curry paste? Use sriracha and a little soy sauce instead.
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Gluten-free? Swap the bun or go bun-less over rice.
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Want more crunch? Add slaw or crispy shallots.
Pro Tips & Pitfalls for your Tuna Burger!
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Don’t overcook the tuna — rare is what you want.
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Fresh herbs matter. Dried won’t cut it here.
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Buy a decent mayo. The sauce carries the burger.
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Let tuna rest after searing — it makes a difference.
Storage & Make-Ahead
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Thai curry mayo keeps for 5 days in the fridge — and is wildly versatile.
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Tuna is best cooked to order, but leftovers can be served cold over salad or rice bowls.
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Toast buns fresh for best texture.
FAQ’s
Can I grill the tuna?
Yes! Just oil the grill grates well to avoid sticking.
Is it spicy?
Not really. Just flavorful. Add more curry paste if you like heat.
Can I make the mayo ahead?
Absolutely — it tastes even better the next day.
What’s the best bun to use?
Brioche is ideal, but potato or pretzel buns work great too.
