Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Seafood           Asian Tuna Burger Flavored with Ginger and Sesame Oil
Back to Recipes Listing           Episode: 108           Episode Name: Tuna Done Right           Download Recipe Card


(Yields: 4 servings)

•   1 3/4 to 2 lbs. Ahi tuna - cut into cubes
•   3 garlic cloves
•   2 scallions - finely chopped
•   1 ½ tablespoons finely chopped fresh ginger
•   ½ tablespoon Dijon mustard
•   2 tablespoons chopped fresh cilantro
•   2 teaspoons coarse black pepper
•   1 ½ tablespoons Asian sesame oil
•   1 Large eggplant - cut into ½ inch thick slices
•   4 slices of large tomato
•   4 sesame bun - split
•   ¼ cup olive oil
•   Green salad leaves
•   Salt

Soy Wasabi Mayonnaise:
•   1 ¼ cup mayonnaise
•   ¼ teaspoon wasabi paste
•   ½ lime - juiced
•   1 tablespoon soy sauce
•   2 tablespoons chopped fresh cilantro
•   Salt and pepper


Heat a grill pan or large skillet over high heat.

Place the tuna in a food processor and pulse until the fish is coarsely chopped or chop by hand.

In a large bowl, place the tuna, garlic, scallions, ginger, Dijon mustard, cilantro, coarse black pepper, and sesame oil. Mix together and chill for one hour, to allow the flavors to blend.

Divide the mix into four, evenly-sized burgers, season with salt and drizzle with olive oil. Place the tuna burgers in a very hot pan and cook for two minutes on each side until it has a golden brown crust on the outside, but is still rare to medium-rare inside. Take care not to overcook the tuna. Hold the cooked patties on a plate under foil.

Heat a grill pan or sauté pan with olive oil. When hot add the eggplant slices and cook for three to four minutes on each side until soft and golden in color. Season to taste and keep warm.

Toast the buns. Cover the bottom halves with some salad leaves, and two slices of grilled eggplant. Cover with one slice tomato and followed by the tuna burgers. Finally, top each burger with wasabi mayonnaise, close the bun and serve.