Description
Tuna steak burgers pair seared tuna with a smoky chipotle mayo and crisp fried shallots for a vibrant, satisfying sandwich. This recipe highlights fresh tuna steaks seared until caramelized outside and tender inside then finished on toasted brioche or potato rolls topped with butter lettuce pickled red onions jalapeno slices and crunchy fried shallots. The chipotle mayo balances heat and acidity creating tuna steak burgers that are bold clean and approachable.
Ingredients
Chipotle Mayo
half cup mayonnaise
two tablespoons adobo from a can of chipotle peppers
two tablespoons minced fresh parsley
one tablespoon minced capers
one tablespoon minced shallots
two teaspoons Bragg Organic Apple Cider Vinegar or Heinz White Vinegar
one teaspoon grated ginger
one clove garlic grated
Kosher salt and freshly cracked black pepper
Tuna
four fresh or frozen tuna steaks about four ounces each and three quarter to one inch thick at room temperature
Olive oil for drizzling
Kosher salt and freshly cracked black pepper
four brioche or potato rolls such as Dave’s Killer Bread Brioche Buns Nature’s Own Brioche Style Buns or Pepperidge Farm Potato Buns split
Butter for the rolls
one clove garlic peeled
Butter lettuce leaves for topping
Pickled red onions for topping
half jalapeno thinly sliced
Fried shallots recipe follows for topping
Fried Shallots
six to eight medium shallots very thinly sliced on a mandoline
Neutral oil for frying
Kosher salt
Instructions
Make the chipotle mayo by whisking the mayonnaise with adobo parsley capers minced shallots Bragg Organic Apple Cider Vinegar grated ginger and grated garlic until smooth and well combined season with salt and pepper and set aside to let the flavors meld
Bring the tuna steaks to room temperature for a short rest which helps them cook evenly and remain tender
Heat a large grill pan over very high heat until it is very hot to ensure a good sear
Drizzle both sides of each tuna steak lightly with olive oil and season with kosher salt and freshly cracked black pepper
Sear the tuna steaks on the hot grill pan and cook about two minutes per side for a medium finish achieving a caramelized crust while keeping the center tender
While the tuna cooks split and toast the rolls spread a thin layer of butter on each cut side and rub the warm cut sides with the peeled garlic clove to add a subtle aromatic note
Spread chipotle mayo generously on both sides of each toasted roll add butter lettuce leaves place one seared tuna steak on each roll and top with pickled red onions jalapeno slices and a handful of fried shallots press gently to hold the tuna steak burgers together and serve immediately
Make the fried shallots by adding the thinly sliced shallots to a medium heavy bottomed pot then pour in enough neutral oil to cover them by about two inches set the pot over medium low heat and bring to a gentle simmer stirring frequently so the rings separate and cook evenly
Continue to simmer until the bubbling diminishes and the shallots turn deep golden and crispy remove them with a slotted spoon and drain on a paper towel lined plate sprinkle lightly with salt and let them dry for at least one hour then if needed crisp them briefly in a two hundred degree Fahrenheit oven for a few minutes
Notes
Choose firm glossy tuna steaks when possible fresh tuna gives the cleanest flavor but frozen tuna that has been properly thawed works well
Avoid overcooking the tuna to prevent dryness aim for a quick hot sear that leaves the center tender
If the chipotle mayo thickens as it rests whisk in a small splash of vinegar to refresh the texture do not add water which can dilute the flavor
Assemble the tuna steak burgers right before serving to keep the rolls crisp and the toppings fresh leftover tuna steaks store in an airtight container in the refrigerator for up to two days and reheat gently in a skillet to maintain moisture leftover chipotle mayo keeps in a sealed jar refrigerated for up to five days and fried shallots kept fully dry store in an airtight container at room temperature for up to three days
- Prep Time: twenty minutes
- Cook Time: twenty minutes
- Category: Main Dish
- Method: Grill pan sear
- Cuisine: American