Healthy Recipe: Ahi Tuna Burgers with Carrots, Daikon & Wasabi Sauce

Ahi Tuna Burgers with Carrots, Daikon & Wasabi Sauce

Meaty ahi tuna is amazing on the grill. Marinate it in soy, and just barely sear it, to let that fresh fish shine. Making this on the stove? Here’s another fun twist: You could roll the ahi in black and white sesame seeds, for an irresistibly crunchy crust.

Ingredients

For the wasabi sauce:
1 tablespoon wasabi powder
¼ cup (2 fl oz/60 ml) avocado mayonnaise
¼ cup (2 oz/60 g) low-fat Greek yogurt
½ teaspoon reduced-sodium soy sauce

¼ cup (2 fl oz/125 ml) reduced-sodium soy sauce
¼ cup (2 fl oz/125 ml) rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon Mirin
4 portions of ahi tuna fillet, about 4 oz (125 g) each
Canola oil for the grill or pan

For the carrot & daikon slaw:
1 carrot, peeled and cut into matchsticks
1 daikon, peeled and cut into matchsticks
Handful fresh cilantro leaves, finely chopped
1 teaspoon rice vinegar
2 teaspoons sesame oil
Salt

4 whole-wheat burger buns
Fresh cilantro leaves for garnish (optional)

Instructions

To make the wasabi sauce, in a small bowl or cup, add the wasabi powder. Add just enough water, according to package instructions, and mix to make a thick and smooth paste. Cover and let rest for 5 minutes, to allow the flavor to develop. In another bowl, add the mayonnaise, yogurt, ½ teaspoon soy sauce, and prepared wasabi and stir to combine. Cover and refrigerate until ready to serve.

In a bowl or square baking dish, whisk together the ¼ cup soy sauce, ¼ cup rice vinegar, ginger, and Mirin. Add the ahi fillets and turn to coat. Cover and refrigerate for 30 minutes to an hour, turning once or twice.

While the ahi is marinating, slice the carrots and daikon and place in a bowl. Add the chopped cilantro, sprinkle with the 1 teaspoon rice vinegar and the sesame oil, season lightly with salt, and toss to coat. Set aside until ready to serve.

Pull the ahi out of the fridge and let it start to come to room temperature on the counter. Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Oil the grill rack or warm 1 tablespoon oil in the skillet. Place the ahi over the hottest part of the grill and cook, turning once, until medium-rare, 1 to 2 minutes per side, depending on the thickness of the fillet. Transfer to a plate and let rest for a minute.

Place the buns on plates and stack them with the ahi fillets. Spread or drizzle with the wasabi sauce and pile the carrots and daikon on top. Garnish with additional cilantro leaves, if you like, and serve warm.

Makes 4 servings

Nutrition Facts (per serving)

Calories 443
Protein 35 g
Total fat 19 g
Saturated fat 3 g
Carbs 30 g
Fiber 5 g
Sugar 6 g
Sodium 568 mg

Hungry for more? Discover 3 Ways to Build a Healthier Burger and 12 Healthy Grilling Recipes.

Becky Duffett

Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.