Lemon-Dijon Ahi Tuna Burgers
These juicy tuna patties are made from fresh ahi tuna steaks and punched up with Dijon mustard and fresh parsley. Each simple, healthy French-inspired patty is topped with a lemon-caper aioli, shaved fennel slaw and peppery arugula. It’s a perfect quick gluten-free dinner idea (under 25 minutes) with fresh seafood and one of my all-time favorite recipes! To make these burgers low FODMAP, simply omit the shallot and garlic + use only ½ fennel bulb. If you can’t find ahi tuna, yellowfin or fresh albacore will work as well. To streamline the prep, feel free to mince your shallot in a small food processor before pulsing your tuna steaks. Feel free to serve these on your choice of bun or naked alongside a simple green salad.For a paleo or Whole30 option, simply serve the burgers "naked" without the bun on top of a green salad.
Servings 4
Ingredients
- 1 pound yellowfin or ahi tuna steaks cut into 1-inch cubes
- ¼ cup Dijon mustard divided
- ¼ cup finely chopped fresh parsley leaves divided
- 1 small shallot minced
- Sea salt
- 1 fennel bulb shaved on a mandolin or thinly sliced
- 1/4 cup lemon juice divided
- 1/3 cup mayonnaise
- 2 tablespoons capers about half one 3-ounce jar, finely chopped
- 1 garlic clove minced
- Avocado or olive oil
- 2 cups arugula
- 4 gluten-free burger buns toasted
Instructions
- In a small food processor (or chopping by hand), pulse the ahi tuna until it’s coarsely ground (you can also ask your fish monger to do this for you). Transfer to a medium mixing bowl.
- To the tuna, add 2 tablespoons of Dijon mustard, 2 tablespoons chopped parsley, the shallot and ½ teaspoon sea salt. Mix until completely incorporated.
- Form the tuna mixture into 4 equal balls and pat into 1-inch thick burger patties about the size of your palm. Set aside on a plate and transfer the patties to the fridge to chill for at least 15 minutes.
- Meanwhile, make the fennel slaw: in a medium mixing bowl, toss the fennel with 2 tablespoons lemon juice, 1 tablespoon oil and ½ teaspoon sea salt. Toss until well-coated and set aside, stirring every 10 minutes or so to redistribute, until the fennel is softened.
- Make the aioli: In another small mixing bowl, combine the remaining 2 tablespoons Dijon mustard, 2 tablespoons parsley, 2 tablespoons lemon juice, capers, garlic and ¼ teaspoon salt.
- Cook the burgers: place a large nonstick or cast iron skillet over a medium-high flame and coat with a thin layer of avocado oil. When the pan is hot, add the ahi tuna burgers. Cook the patties until nicely browned on the first side, 2 to 3 minutes. Make sure not to flip the burgers too early—they need to be nicely browned on the first side in order to turn without breaking. Carefully flip using two flat spatulas and cook for another 1 to 2 minutes, until opaque up the sides for medium.
- To serve, slather the toasted buns with the caper aioli. Top the bottom half of each bun with a tuna burger patty, and divide the fennel slaw and arugula between them. Enjoy immediately with the remaining aioli on the side!