Lemon Dijon Ahi Tuna Burgers

There’s something special about cooking with fresh ingredients, and that’s exactly what I feel when I make Lemon Dijon Ahi Tuna Burgers. One sunny afternoon, I found myself wandering through the local market, mesmerized by the vibrant colors and aromas. As I strolled past the seafood counter, the sight of the shimmering ahi tuna caught my eye. I knew right then that I had to turn that beautiful fish into something extraordinary. Combining the zesty punch of lemon with the tangy kick of Dijon mustard, these burgers have become a favorite in my household. Each bite is a delicious experience, bringing the taste of summer right to your plate.

Lemon Dijon Ahi Tuna Burgers Shopping List

When creating the perfect Lemon Dijon Ahi Tuna Burgers, the quality of your ingredients is key. Each component plays a vital role in bringing out the flavors. Fresh ahi tuna is the star of the show, while the combination of Dijon mustard and lemon juice provides a bright and zesty flavor that complements the fish beautifully. The addition of fennel and arugula adds crunch and freshness, rounding out this delicious dish.

• 1 pound yellowfin or ahi tuna steak, cut into 1-inch cubes
• ¼ cup Dijon mustard, divided
• ¼ cup finely chopped fresh parsley leaves, divided
• 1 small shallot, minced
• Sea salt, to taste
• 1 fennel bulb, shaved on a mandolin or thinly sliced
• ¼ cup lemon juice, divided
• ⅓ cup mayonnaise
• 2 tablespoons capers, finely chopped
• 1 clove garlic, minced
• Avocado or olive oil, for cooking
• 2 cups arugula
• 4 gluten-free burger buns, toasted

Making This Lemon Dijon Ahi Tuna Burgers

Cooking Lemon Dijon Ahi Tuna Burgers is a delightful process that brings together fresh ingredients and simple techniques. Let’s walk through each step, making it easy for you to create these delicious burgers at home!

1. Start by taking your fresh ahi tuna and placing it into a small food processor. Pulse the tuna until it’s coarsely ground. If you prefer, you can also ask your fish monger to do this for you. Transfer the ground tuna to a medium mixing bowl.
2. To the bowl with the ground tuna, add 2 tablespoons of Dijon mustard, 2 tablespoons of chopped parsley, the minced shallot, and ½ teaspoon of sea salt. Mix everything together until well combined. The mixture should be moist but hold together well.
3. Now it’s time to form the patties. Divide the mixture into 4 equal portions and shape each into a ball, then flatten them gently to about 1-inch thick burgers. Set them aside on a plate and refrigerate for at least 15 minutes to firm up. Chilling the patties helps them hold together during cooking.
4. While the patties chill, let’s prepare the fennel slaw. In a medium mixing bowl, toss the shaved fennel with 2 tablespoons of lemon juice, 1 tablespoon of oil, and ½ teaspoon of sea salt. Make sure everything is well coated and set it aside. Stir occasionally as it sits to help soften the fennel.
5. For the aioli, in a small mixing bowl, combine the mayonnaise, the remaining 2 tablespoons of Dijon mustard, 2 tablespoons of parsley, 2 tablespoons of lemon juice, finely chopped capers, minced garlic, and ¼ teaspoon of salt. Mix well until smooth and set aside. This will add a creamy and tangy touch to your burgers.
6. Heat a large nonstick or cast iron skillet over medium-high heat and coat it with a thin layer of avocado oil. When the pan is hot, carefully add the chilled ahi tuna burgers. Cook each patty until nicely browned on one side for about 2 to 3 minutes. It’s essential not to flip them too early to ensure they stay intact.
7. Once browned, use two flat spatulas to gently flip the burgers over and cook for an additional 1 to 2 minutes, or until they turn opaque at the sides. This will give you a perfect medium-cooked burger.
8. To serve, take your toasted burger buns and slather the bottom half with the caper aioli. Place the cooked ahi tuna burger patty on each bun, then top with the fennel slaw and a handful of arugula. Finish with the top bun and enjoy immediately, serving any remaining aioli on the side!

Pro Tips and Tweaks

To make your experience with Lemon Dijon Ahi Tuna Burgers even better, here are some pro tips and tweaks that can elevate your dish!

• Storage: Leftover burgers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying them out.
• Freezing: You can freeze uncooked patties before chilling them. Just ensure they are well wrapped to prevent freezer burn.
• Pairing: Serve these burgers with a light vinaigrette salad or sweet potato fries for a complete meal.
• Variations: Try adding spices like cumin or coriander to the tuna mixture for a unique twist.
• Quality of Ingredients: Always use high-quality tuna and fresh vegetables for the best flavor and nutrition.

What to Pair With Lemon Dijon Ahi Tuna Burgers

Serving Lemon Dijon Ahi Tuna Burgers opens up a world of delicious pairing options. Here’s how to make your meal even more enjoyable:

• Side Salads: A light summer salad with mixed greens, avocado, and a citrus dressing complements the burgers beautifully.
• Sweet Potato Fries: The sweetness of the fries balances the tartness of the burgers and makes for a fun, casual dining experience.
• Grilled Vegetables: Grilled zucchini and bell peppers can enhance the flavors of the tuna while adding color to your plate.
• Light Drinks: Pair with sparkling water or a refreshing iced tea for a light and healthy meal.
• Great for Lunch: These burgers are also perfect for lunch, making them an easy and healthy option to take to work.
• Seasonal Variations: For a fall twist, consider adding some roasted pumpkin to your side dish options!

FAQ

Conclusion

The Lemon Dijon Ahi Tuna Burgers are a delightful fusion of fresh flavors and textures that are sure to impress. With the perfect balance of zesty and savory, they make for a great meal any time of year. So why not give them a try? You won’t be disappointed!

Lemon Dijon Ahi Tuna Burgers

Craving something fresh and delicious? The Lemon Dijon Ahi Tuna Burgers are the ultimate way to enjoy summer flavors. Made with high-quality ahi tuna, zesty lemon, and a creamy aioli, these burgers are an easy weeknight dinner. Treat your taste buds to this aromatic dish tonight!

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound yellowfin or ahi tuna steak 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
• ¼ cup lemon juice divided
• ⅓ cup mayonnaise
• 2 tablespoons capers about half one 3-ounce jar, finely chopped
• 1 clove garlic minced
• Avocado or olive oil
• 2 cups arugula
• 4 gluten-free burger buns toasted

Equipment

• Skillet
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Food Processor
• Wooden Spoon

Method

 

1. 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.
2. To the ground tuna steaks, add 2 tablespoons of Dijon mustard, 2 tablespoons chopped parsley, the shallot and ½ teaspoon sea salt. Mix until completely incorporated.
3. Form the fresh 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.
4. 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.
5. Make the aioli: In another small mixing bowl, combine the mayonnaise with the remaining 2 tablespoons Dijon mustard, 2 tablespoons parsley, 2 tablespoons lemon juice, capers, garlic and ¼ teaspoon salt.
6. Cook the ahi tuna steak 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.
7. 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.
8. 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!

Notes

• Storage: Leftover burgers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying them out.
• Freezing: You can freeze uncooked patties before chilling them. Just ensure they are well wrapped to prevent freezer burn.
• Pairing: Serve these burgers with a light vinaigrette salad or sweet potato fries for a complete meal.
• Variations: Try adding spices like cumin or coriander to the tuna mixture for a unique twist.
• Quality of Ingredients: Always use high-quality tuna and fresh vegetables for the best flavor and nutrition.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.