Tuna "Poke" Burger Lettuce Wraps

Tuna "Poke" Burger Lettuce Wraps Recipe

Photo: Marcus Nilsson; Styling: Robyn Glaser

Serves: 4


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1 pound fresh tuna
1/4 cup finely chopped cilantro
1 teaspoon grated fresh ginger
2 scallions, white and light green parts only, thinly sliced (about 1/4 cup)
1 teaspoon sesame oil
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon kosher salt
1/3 cup sesame seeds, lightly toasted
Canola oil, for frying
Butter lettuce leaves, for serving


Prep: 20 Minutes
Chill: 45 Minutes
Cook: 6 Minutes

1. Using a sharp knife, trim any sinew from fish. Cut into 1/4-inch cubes and put in a medium bowl. Add cilantro, ginger, scallions, sesame oil, olive oil, garlic and salt; use your hands to mix gently but thoroughly. Cover and refrigerate mixture until very cold, about 30 minutes.

2. With slightly moistened hands, form tuna mixture into 4 3/4-inch-thick patties. Place on a plate, cover and refrigerate until firm, about 15 minutes. Spread sesame seeds on a rimmed baking sheet or plate and coat each burger on both sides with seeds, pressing gently to help them adhere.

3. Heat a large cast-iron or nonstick skillet over medium-high heat; add a thin film of canola oil to skillet. When oil is hot, add burgers and cook until sesame seeds are golden, about 2 minutes. Gently flip burgers and cook opposite side until seeds are golden, about 2 minutes longer. (Burgers will still be very rare in the center.)

4. Transfer burgers to plates and serve with lettuce leaves. Serve with Spicy Slaw and/or Avocado-Hearts of Palm Salad.

Created date

April 2015

Nutritional Information

Calories 279
Fat 16 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30 g
Carbohydrate 4 g
Fiber 2 g
Cholesterol 44 mg
Iron 3 mg
Sodium 294 mg
Calcium 130 mg