4th of July Tuna Burger

By Marcus Samuelsson |

Prep Details

Servings: 4


Tuna Burger

½ lb tuna steak, cut into ¼ inch dice

6 large sea scallop, cut into ¼ inch dice

1 tablespoon finely chopped pickled ginger

2 tablespoon pureed kimchi

1 tablespoon finely chopped fresh cilantro

1 teaspoon wasabi powder

¼ cup freshly squeezed lime juice

1 tablespoon white miso

kosher salt and freshly ground black pepper

4 brioche rolls

2 tablespoons olive oil, plus extra for brushing

4 tomato slices

1 cup Cabbage Tzatziki

Cabbage Tzatziki

1 cup yogurt

3 garlic cloves

juice of 1 lime

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh flat-leaf parsley

3 cups thinly sliced napa cabbage

kosher salt


Photo by VanityFair.com

For the Burger:

In a medium bowl, combine the tuna, scallops, pickled ginger, cilantro, kimchi puree, miso, wasabi and lime juice, mixing well. Season with salt and pepper to taste. Let stand for 10 minutes, then transfer to a strainer set over a bowl to drain off any excess liquid.

Split the rolls in half and toast lightly. Brush the cut sides with a little of the olive oil.

Shape the tuna mixture into 4 patties. Heat the 2 tablespoons of olive oil in a large skillet over medium0high heat until hot. Add the tuna burgers, reduce the heat to medium and cook, turning over, for 2 minutes on each side, or until golden brown; be careful not to overcook—the tuna should be medium rare.

Put a slice of tomato on the bottom half of each of the four squares of focaccia and top with a tuna burger. Spread the tzatziki over the tuna, cover with the tops of the focaccia and serve.

For the Cabbage Tzatziki:

Combine the yogurt, garlic, lime juice, doll and parsley in a food processor or blender and process until smooth. Put the cabbage in a bowl, add the yogurt mixture and toss to coat. Season with salt to taste.