Fresh tuna, simple ingredients, and a quick sear are all you need to turn your offshore catch into an unforgettable burger.

One of my favorite meals during tuna season is a seared tuna burger. There are plenty of different ways to prepare one, but my favorite is more of a tuna “steak” burger. It’s incredibly simple and really lets the natural flavor and texture of the tuna shine. I’ve also made and enjoyed traditional fish burgers, where the meat is chopped or blended with other ingredients, and that’s certainly another great option. But when you’ve spent hours—or even days—working to put fresh tuna on the deck, why not keep it simple and enjoy the fish for what it is?

That said, the most important part of this recipe—which should come as no surprise—is the tuna steak itself. You’ll want a piece that’s large enough to make a proper burger “patty.” Of course, if your steaks are on the smaller side, this recipe also works great as tuna sliders.

INGREDIENTS

Fresh tuna (bluefin, yellowfin, or bigeye)

Burger buns (brioche or potato buns are my favorites)

Fresh arugula

Red onion

Blackening seasoning

Japanese mayonnaise

Sriracha

To start, cut your tuna into steaks about 1/4 to 1/2 inch thick, depending on how substantial you like your burgers. Pat each steak dry with paper towels, then lightly coat them with olive oil—or whichever cooking oil you prefer—just enough to help the seasoning adhere.

Next, generously coat the tuna with your favorite blackening seasoning. There are plenty of excellent store-bought blends available, or you can easily make your own using ingredients like cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. I like to season every side of the tuna thoroughly since the spices will create a flavorful crust once they hit the hot skillet. If you prefer less heat, simply reduce the amount of seasoning to suit your taste.

While the tuna is resting, prepare your burger toppings. This is where you can really customize the recipe to your own preferences, just like any classic burger. I like a lightly toasted brioche bun paired with a homemade spicy mayo made by mixing Japanese mayonnaise with Sriracha to taste. Japanese mayo has a richer, creamier flavor than regular mayonnaise, but standard mayo works just fine if that’s what you have on hand. To finish the burger, I add a handful of fresh arugula and a few slices of red onion for a crisp, peppery bite.

Now it’s time to heat a cast-iron skillet over medium heat. Add a small amount of oil to prevent sticking, and once the pan is nice and hot, carefully place the tuna steaks in the skillet.

Keep in mind that tuna cooks very quickly. I prefer a fast sear that develops a flavorful blackened crust while leaving the center rare and bright red. Most steaks only need about 30 seconds to one minute per side, depending on their thickness. Pay close attention during this step, because overcooked tuna can quickly become dry.

Once the tuna is seared, it’s time to assemble your burger. Spread the spicy mayo on both halves of the toasted bun, place the tuna steak on the bottom, and top it with fresh arugula and sliced red onion.

For a side dish, it’s hard to beat fresh local grilled corn during the summer. The sweetness of the corn pairs perfectly with the rich flavor of the tuna.

The next time you return home after a long day offshore, give this recipe a try. It’s quick, simple, and packed with flavor, making it a perfect alternative to a traditional beef burger when you have fresh tuna in the cooler.

As always, feel free to reach out with any questions on Instagram @eastendangler or by email at eastendanglers@gmail.com.