The (Im)perfect Tuna SmashBurger

The (Im)perfect Tuna SmashBurger

An Ito family favorite seafood burger recipe!

Our Otoro, Chutoro and Akami cuts of Pacific Bluefin Tuna are the absolute best cuts of Bluefin Tuna for sashimi and sushi prepared either raw or lightly seared. But what about our Imperfect Bluefin Tuna? Our Imperfect Bluefin Tuna tastes just as amazing but these cuts come from the other sections of the Bluefin that is best suited for the grill and oven, and our Smashburger recipe highlights this perfectly!

Course: Main
Skill Level: Beginner

Servings
2-4 people
Prep Time
30 minutes
Cook Time
25 minutes (light sear)

You will need: a cutting board, sharp knife, spoon, and mixing bowl.

Ingredients

Instructions

  1. Scrap the imperfect tuna pieces removing the sineu (inedible white tendons) from the meat.
  2. Grind your tuna using a Kitchenaid or simply mince with a sharp knife.
  3. Add your onions, sesame oil, tamari, and white onions to the tuna, then mix well.
  4. With the mixed ground meat, evenly portion out your burgers, so they are ready to cook.
  5. Make sure your surface is non-stick, then lay your burger down and smash them to a thinner patty.
  6. Once we’ve let the burger cool down a bit, let’s dress up it up with all your favorite burger toppings.
  7. Enjoy your burger!

Recipe Notes

➔ This recipe can be made with any of our fresh seafood options.
➔ Feel free to adjust the ratio of spices and ingredients to your liking
➔ Don’t over think this recipe and just go for it : )

Leave a comment

Comments will be approved before showing up.


Also in Seafood Recipes

Buri Bop Recipe (Mixed Rice & Yellowtail) Inspired by Iron Chef Morimoto Riviera Seafood Club
Buri Bop Recipe (Mixed Rice & Yellowtail) Inspired by Iron Chef Morimoto

Ready to try our take on Iron Chef Morimoto's Buri Bop? This dish is a delightful fusion of Korean, Japanese, and modern culinary techniques, featuring seared yellowtail and a medley of vibrant ingredients.

Read More
Hamachi Tartare Recipe Inspired by Chef Eric Ripert  Riviera Seafood Club
Hamachi Tartare Recipe Inspired by Chef Eric Ripert

Our recipe of Hamachi Tartare is inspired by the legendary Chef Eric Ripert of Le Bernardin, but with our own little unique spin. This Hamachi Tartare recipe combines the delicate flavors of hon-hamachi with Asian pear and avocado, but brought together with a light, crisp soy-lime vinaigrette with deep flavors.

Read More
Hamachi (Yellowtail) Crudo Recipe Inspired by Chef David Chang Riviera Seafood Club
Hamachi (Yellowtail) Crudo Recipe Inspired by Chef David Chang

Our twist on Hamachi (Yellowtail) Crudo, inspired by the renowned Chef David Chang, is perfect for anyone who loves a citrusy, salty flavor with a hint of spice. It's a dish Momofuku Noodle Bar offered several years ago, but we decided it was time we revived an old favorite with our own spin!

Read More