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Tuna burgers with Wasabi mayonnaise


  • Place the tuna on a large plate and sprinkle with a little lime juice and soy, and brush into both sides. Set aside.
  • Combine the mayonnaise, wasabi paste, 1 tbsp soy, the sesame oil, 2 tbsp lime juice and the pickled ginger in a food processor. Taste for balance and also set aside.
  • To make the dressing, whisk the chillies with the garlic, the juice of ½-1 lime, a slurp of oil, the honey and a little soy. Taste for seasoning.
  • In another bowl, gently toss the carrot, roasted peanuts and wonga bok with the dressing to taste. Set aside.
  • Briefly cook the tuna on a lightly oiled, preheated BBQ or ridged grill, being careful not to over cook.
  • Then smear mayonnaise on the buns and top with the salad and tuna. Cut in half and serve.


  • 4 x 100 gm sashimi-grade tuna steaks
  • juice of about 3-4 limes
  • soy sauce
  • ½ cup mayonnaise
  • 2 tbsp wasabi paste
  • a small splash of sesame oil
  • 2 tbsp chopped Japanese pickled ginger
  • 2 small red chillies, seeded & sliced
  • 2 garlic cloves, crushed
  • vegetable oil
  • 1 tspn honey
  • 1 carrot, grated
  • a handful of roasted peanuts 
  • ½ wonga bok (Chinese cabbage), shredded
  • 4 burger buns, heated & cut in half

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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