Try these thai-inspired tuna burgers topped with cucumber relish, ajat dtaeng gwa. Simple, healthy, and loaded with big summer flavors.
Course Main Course
Cuisine American, Thai
Keyword cilantro, cucumber, tuna
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Inactive Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 4people
Calories 490kcal
Author Evan Kalman
Ingredients
Cucumber Relish
1/2hothouse cucumberthinly sliced
1/2mediumred onionthinly sliced
1Bird's eyeThai chile peppers
2Tbspcilantro leaveschopped
1/2cuprice wine vinegar
2Tbspsugar
1/4cupwater
pinchKosher salt
Galanga Mayo
1/2cupmayonnaise
2tspfinely grated fresh or frozen galangaor fresh ginger
2tsplemon juice
Tuna Burgers
1garlic clove
1Bird's eyeThai chile peppers (optional)
2TbspThai fish sauce
2Tbspgreen onionsthinly sliced
1/2lime
1lbtuna steaks
2Tbspvegetable oil
1Tbspsesame oil
bean sprouts
4hamburger buns
Instructions
Start by making the relish and mayo. In a small bowl, combine the cucumbers, onions, cilantro, chile, vinegar, and sugar with a pinch of salt. Let stand at room temperature for 1 hour. In another bowl, combine the mayonnaise, galanga, and lemon juice. Stir to combine and refrigerate until ready to use.
While the relish is standing, mash the chile, and garlic with a mortar and pestle into a paste. Stir in the fish sauce, green onions, and lime juice. Move to the side and dice the tuna into small cubes (about 1/8 inch). Add the chile paste to the tuna and toss with your hands until evenly coated.
Add both oils to a cast-iron skillet and heat to medium-high. Lightly form 4 patties and add to the hot skillet. Cook for 3 minutes on each side for medium-rare.
While the burgers are cooking, toast the buns, and drain the cucumber relish.
Split each bun and top with a tuna burger, bean sprouts, and cucumber relish. Spread 1 or 2 tablespoons of mayo on the top bun and place it on top of the burger.