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Recipes

Honey Mustard Tuna Burger with Spicy Remoulade

Tuna burger
Yield: 2 Servings
Prep: 10 Minutes | Cook: 4 Hours
Total Time: 4 Hours and 10 Minutes
Print Recipe

Ingredients

Burgers & Marinade:

  • ½ Cup Dijon Mustard
  • ½ Cup Honey
  • 1 TBL Soy Sauce
  • 2 tsp Finely Minced Fresh Garlic Clove
  • 1 tsp Lemon Juice
  • 2 ea (7 to 8 oz.) Tuna Steak; ¾” to 1” thick
  • 2 ea Kaiser or Telera Roll/Bun
  • Handful of Arugula
  • Sliced Tomato, Cucumber, & Red Onion
  • 2 tsp Extra Virgin Olive oil

Remoulade:

  • 1 Cup Mayonnaise
  • 2 tsp Lemon juice
  • 1 TBL Capers, finely minced
  • 1 TBL Finely Chopped Parsley
  • 1 tsp Sherry Vinegar
  • 1 TBL Sriracha
  • 1 TBL Finely Chopped Green Onions or Chive
  • 2 tsp Worcestershire Sauce
  • Salt and pepper to taste

Preparation

For Remoulade:

  1. In a bowl, Mix together all the ingredients, and season with salt and pepper. Can be made a couple of days ahead of time.

For Burgers:

  1. In a bowl mix together mustard, honey, soy sauce, and finely minced garlic. Separate Honey mustard marinade into two equal portions (one to marinate steaks in, one to use as extra sauce on tuna/sandwich).
  2. Put Tuna steak in a large Ziploc bag with one half of the honey mustard marinade. Marinate for 2-4 hours.
  3. Prepare all other Burger toppings; thinly slice some red onion and cucumbers, slice tomatoes.
  4. Using a cast iron, or nonstick sauté pan/skillet, place over medium-low heat. Allow the pan to get hot. Just before placing steaks in the pan, spray with some nonstick spray or add a dash of olive oil. Carefully lay Tuna steaks into pan. Allow Tuna to sear for 2-3 minutes on one side, then carefully flip over*.
  5. Allow steaks to cook for another 2-3 minutes on the second side. At this point depending on how thick the steaks are cut, you should have a nice medium rare Tuna steak. If you want them cooked all the way through, place in a 350F oven for an additional 3-5 minutes. DO NOT try and fully cook the Tuna over the flame, the marinade will burn*.
  6. Prepare to build your sandwiches. Toast your buns. Apply a spoonful or two or remoulade to each side of the bun. In a small bowl toss together the arugula, red onion, lemon juice, olive oil and a pinch of salt. On the top half of the bun, lay sliced cucumber and dressed arugula/onion. On bottom half of the bun, place Tuna steak, topped with a dollop of extra Honey Mustard marinade and sliced tomatoes. Bring the two halves together and boom, Bon Appetit!

*With the honey in marinade, the steaks will A. want to stick to the pan, and B. if the pan is too hot, the honey & sugars in the marinade will burn. Use a spatula to free the steak from the pan when flipping.

I used some nice Big Eye Tuna for this, but if you want to try and less expensive option, substitute Albacore or Mahi Mahi.

For a healthier version, omit the bun, allow the Tuna to cool to room temperature (or refrigerate), and then slice the meat and serve over the greens and veggies as a salad and dollop remoulade on the side.

Pairs very well with some sweet potato fries, dipped in extra remoulade, or Sriracha Ketchup!