Tuna burgers 2 ways with wasabi slaw

Many people abstain from meat on Fridays during Lent, so I wanted to share a burger recipe that uses fish instead of beef. This ahi tuna mushroom burger uses is full of flavor, not overly fishy tasting, and has a very similar texture to beef burgers. 

Fresh vs. Frozen vs. Canned

You can use either one of these options for this recipe, although the canned tuna recipe is slightly different.

I think there's a common misconception that fresh fish is better than frozen fish, but that is not true. In fact, unless you live 50 miles from the ocean, frozen tuna is actually better because it is flash frozen onboard the fishing boat. You just have to make sure you safely thaw the fish.

Canned tuna is a great cost-effective option. It has the same nutritional value as fresh or frozen tuna. You just have to make sure there's been no salt added. Also, look for "pole-and-line-caught" on the label, which is a more sustainable and enviormentally-friendly practice.

I realize some people don't like the taste of canned tuna, but I honestly can't tell much of a difference in taste in this burger recipe. My husband can vouch for that, too. You'll notice there's a slight difference between the ahi tuna burger recipe and the canned tuna burger recipe. That's because the canned tuna doesn't pack together as well as the ahi tuna, so it needs binders in the form of pank bread crumbs and eggs.

Let's talk about mushrooms

Did you know mushrooms are 50% water? In order to get a more concentrated umami flavor, you have to evaporate the water out. The easiest way to do that is by roasting the mushrooms, which is the first step of this recipe. Also, if you don't first roast the mushrooms, the water content may cause your burgers to fall apart.

Wasabi slaw

This slaw is packed with flavor, thanks in part to a little bit of wasabi. I found wasabi paste at my local grocery store. I think it really is the key to the slaw recipe. But if you don't like wasabi or if you can't find it, just omit it. Although I must admit I'll be a little sad.

 Ahi Tuna Mushroom Burger

Yield: Makes about 8, 3-inch burgers

Time: About 1 hour

Ingredients

For the burgers

• 16 ounces mushrooms, sliced (baby bella, white, or shiitake work well)
• 6 cloves garlic, sliced
• 1 shallot, sliced
• 2 Tablespoons red curry paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ahi tuna, minced

For the slaw

• 1 teaspoon wasabi paste (more or less to taste)
• 1/2 cup Greek yogurt
• 1 Tablespoon lime juice
• 2 cups green cabbage, shredded
• 1/4 cup cilantro, chopped

Directions

For the burgers

1. Preheat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets with nonstick spray. Spread mushrooms in single layer on baking sheets.
2. Bake for 20 minutes. Remove from oven and allow to cool.
3. Place garlic and shallot in food processor and pulse until minced.
4. Add cooled mushrooms, red curry paste, salt, and black pepper. Pulse until mushrooms resemble ground beef. Taste and adjust salt and pepper if necessary.
5. Combine mixture with ahi tuna.
6. Set 3-inch ring on plate and fill ring with mixture. Remove ring and continue process.
7. Place tuna patties in freezer for about 20 minutes.
8. Heat nonstick skillet over medium heat and prepare with a little oil.
9. Add burgers to pan. Cook 2 minutes on each side.
10. Place on bun if desired.

For the slaw

1. Combine wasabi paste, Greek yogurt, and lime juice.
2. Stir in the cabbage and cilantro.
3. Top tuna burger with slaw.

Canned tuna mushroom burger

Yield: Makes about 8, 3-inch burgers

Time: About 1 hour

Ingredients

For the burgers

• 8 ounces mushrooms, sliced (baby bella, white, or shiitake work well)
• 6 cloves garlic, sliced
• 1 shallot, sliced
• 2 Tablespoons red curry paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 2 eggs
• 16 ounces canned tuna in water, drained

For the slaw

• 1 teaspoon wasabi paste (more or less to taste)
• 1/2 cup Greek yogurt
• 1 Tablespoon lime juice
• 2 cups green cabbage, shredded
• 1/4 cup cilantro, chopped

Directions

For the burgers

1. Preheat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets with nonstick spray. Spread mushrooms in single layer on baking sheets.
2. Bake for 20 minutes. Remove from oven and allow to cool.
3. Place garlic and shallot in food processor and pulse until minced.
4. Add cooled mushrooms, red curry paste, salt, and black pepper. Pulse until mushrooms resemble ground beef. Taste and adjust salt and pepper if necessary.
5. Add eggs and tuna to food processor and pulse until combined.
6. Set 3-inch ring on plate and fill ring with mixture. Remove ring and continue process.
7. Place tuna patties in freezer for about 20 minutes.
8. Heat nonstick skillet over medium heat and prepare with a little oil.
9. Add burgers to pan. Cook 2 minutes on each side.
10. Place on bun if desired.

For the slaw

1. Combine wasabi paste, Greek yogurt, and lime juice.
2. Stir in the cabbage and cilantro.
3. Top tuna burger with slaw.