Fresh Tuna Burgers with Ginger and Cilantro and Rice Noodle Salad

Ready in 45 minutes

Try this Fresh Tuna Burgers with Ginger and Cilantro and Rice Noodle Salad recipe, or contribute your own.


1 lb. fresh sushi-grade tuna fillet
2 Tbs. chopped fresh cilantro
2 Tbs. finely chopped red onion or scallion
2 Tbs. mayonnaise
1 tsp. minced fresh ginger
1/2 tsp. minced fresh hot green or red chile; such as cayenne, Thai bird, or serrano
Kosher; salt and freshly ground black pepper
2 Tbs. canola oil

Original recipe makes 4 Servings



With a very sharp knife, cut the tuna into 1/4-inch dice. Alternatively, cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses. take care not to overprocess. Gently stir in the cilantro, onion, mayonnaise, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Heat the oil in a 12-inch skillet over medium-high heat. Cook the tuna burgers until nicely browned on both sides but still pink in the center, 2 to 4 minutes total. Don't overcook or the burgers will be dry.

Thai Style Dippling Sauce:

1/4 cup fresh lime juice

2-1/2 Tbs. sugar

2 Tbs. fish sauce

1-1/2 tsp. rice vinegar

1-1/2 tsp. coarsely chopped fresh cilantro

1 tsp. minced garlic

1/2 tsp. minced fresh hot red or green chile, such as cayenne, Thai bird, or serrano

Combine all the ingredients in a small bowl and stir until the sugar is dissolved. Let stand at least 30 minutes before serving to let the flavors develop and blend

Serving Suggestions

Serve with Rice Noodle Salad and Lemongrass Lemonade to drink.

Rice Noodle Salad

For the dressing:

3 Tbs. fresh lime juice

2 Tbs. rice vinegar

2 Tbs. fish sauce

1 Tbs. granulated sugar

2 to 4 tsp. minced fresh hot green chile, such as jalape?o or serrano

2 small garlic cloves, minced

2 tsp. finely grated or very finely minced fresh ginger

For the salad:

6 oz. medium-width rice noodles

1 cup shredded romaine lettuce

1 cup fresh bean sprouts

1/4 cup roughly chopped or small whole fresh mint leaves

1/4 cup roughly chopped or small whole fresh cilantro leaves

3/4 cup peeled, seeded, and diced cucumbers

1/3 cup grated carrots

3 Tbs. chopped peanuts

Make the dressing:

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).

Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.

When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.

nutrition information (per serving):

Calories (kcal): 320; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 2.5; Protein (g): 27; Monounsaturated Fat (g): 6; Carbohydrates (g): 10; Polyunsaturated Fat (g): 3.5; Sodium (mg): 1000; Cholesterol (mg): 45; Fiber (g): 0;

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