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Fresh Thai Tuna Burgers

10/10 Tuna Burgers
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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!  

Ingredients

Units Scale
  • 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

  1. Preheat a medium frying pan over medium-high heat (no oil!)  
  2. Season the tuna steaks well with kosher salt and drizzle generously with oil.  Set aside while you make Thai Curry Mayo
  3. In a bowl, whisk together sugar and lime juice to dissolve sugar.  Whisk in fish sauce, curry paste and mayo until combined.  Set aside.  
  4. 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.  
  5. Reduce the heat of your pan, add a little butter to the pan and toast cut side of buns until soft and golden brown. 
  6. 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! 

ingredients ready to assemble for Tuna Burger

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:

  • Flash-frozen at ultra-low temperatures (usually -20°C / -4°F or colder)

  • 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:

  • Buy from a trusted fishmonger (as above, we love T&J Seafoods) 

  • Ask if it’s sushi-grade

  • Smell it — it should smell like the sea, not “fishy”.  Actually should not have any odour at all!  

  • Keep it cold until cooking or eating.  

Substitutions for Tuna Burger 

  • No tuna? Try seared salmon or a crispy tofu patty.

  • No curry paste? Use sriracha and a little soy sauce instead.

  • Gluten-free? Swap the bun or go bun-less over rice.

  • Want more crunch? Add slaw or crispy shallots.

Pro Tips & Pitfalls for your Tuna Burger!

  • Don’t overcook the tuna — rare is what you want.

  • Fresh herbs matter. Dried won’t cut it here.

  • Buy a decent mayo. The sauce carries the burger.

  • Let tuna rest after searing — it makes a difference.

Storage & Make-Ahead

  • Thai curry mayo keeps for 5 days in the fridge — and is wildly versatile.

  • Tuna is best cooked to order, but leftovers can be served cold over salad or rice bowls.

  • 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.

Find it online: https://blog.theculinarystudio.ca/recipes/thai-tuna-burgers/