Califonia Bountiful
Main Dish

Tuna Burger

This burger is a great alternative to your usual burger and is elevated with the addition of fresh veggies and a sweet chili sauce.

Chef Jesus Dominguez
Westwood, San Francisco

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1 (6-oz.) Hawaiian ahi tuna fillet
Toasted ciabatta bread
5 fresh cucumbers slices
2 thin red onion slices
1/2 half avocado, sliced
Butter lettuce
Alfalfa sprouts 

Sweet chili sauce
3 cups mayonnaise
1 cup Korean chili sauce (gochujang sauce)
1 cup sweet pickle relish
Chopped chives
Salt and pepper, to taste



For sauce: Mix all ingredients together. Leftover sauce can be refrigerated and stored in an airtight container for a week or two. Use as a dipping sauce for spring rolls or as a spicy alternative to ketchup.

For burger:Wipe grill grates with oil to keep the tuna from sticking. Heat grill to a very high temperature. Season tuna heavily on both sides with salt and pepper and grill for 3 minutes on each side. Assemble the burger on the toasted bun with 1 oz. sweet chili sauce, cucumbers, onions, avocado, lettuce and sprouts. Serve with french fries or a garden salad


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