If you’re looking for a restaurant-quality meal that combines bold spices with bright coastal flavors, this Blackened Ahi Tuna Burger is a perfect choice. Imagine a premium ahi tuna steak rubbed with a smoky, pepper-forward blackened seasoning and seared quickly to form a caramelized crust while staying rare and tender inside. Pile the steak on a toasted bun with a creamy wasabi aioli, ripe avocado, crisp cabbage slaw and a touch of pickled red onion for a lighter, flavor-packed alternative to a traditional beef burger.
Bring the flavor to burger night!
This recipe originally appeared on the blog in 2013 after being inspired by a spicy ahi tuna burger I first tried at a beach bar in San Diego. I loved the combination of heat, searing, and fresh toppings so much that I recreated it at home and have made it many times since.
Recently I refreshed the photos and retested the method to make sure the instructions are clear and the results are consistently delicious. Because ahi tuna only needs a quick, hot sear, these burgers come together fast — you can have them ready in under 20 minutes, making them ideal for weeknight dinners or an elevated weekend meal.
Key ingredients
The photo above shows the main ingredients you’ll need. Below are helpful notes about selecting and preparing those items. The full ingredient list with exact measurements is included in the recipe card further down the page.
- Ahi tuna – Because the steaks are seared briefly and remain rare in the center, buy sashimi-quality or very fresh ahi from a reputable fishmonger or grocery store. Use the fish within 24 hours of purchase for the best flavor and texture.
- Blackened seasoning – Use a store-bought blend or make your own with paprika, cayenne, garlic and onion powders, black pepper, dried thyme and oregano. The seasoning creates a deeply flavored crust when seared in a hot skillet.
- Wasabi aioli – Adds a creamy, tangy kick. You can buy bottled wasabi mayo or whisk together mayonnaise, wasabi paste, soy sauce and rice vinegar to taste. Substitute plain mayo if you prefer less heat.
Instructions
Step-by-step photos are included here to make the process simple. For the full ingredient measurements and the complete recipe, see the recipe card below.
To assemble the burgers: Lightly toast the buns. Spread wasabi aioli on the top bun and smash fresh avocado onto the bottom bun. Add cabbage slaw and pickled red onions over the avocado, then place the blackened ahi steak on top. Finish with the top bun and serve immediately so the tuna stays warm and the slaw stays crisp.
What to serve with it
This burger pairs beautifully with crispy fries or a bright salad. Here are some side suggestions to complete the meal:
- Truffle fries or classic french fries for a decadent, salty contrast.
- Creamy cucumber salad to add cool, refreshing crunch.
- Crispy baked sweet potato fries for a slightly sweet option.
- Roasted beet salad for earthy, tangy balance.
Truffle Fries
Creamy Cucumber Salad
Crispy Baked Sweet Potato Fries
Roasted Beet Salad
Blackened Ahi Tuna Burger
Ingredients
- 1 pound ahi tuna, cut into 4 steaks
- 1/2 cup soy sauce
- 3 tablespoons blackened seasoning
For serving
- 4 hamburger buns
- 1/4 cup wasabi aioli (see notes for recipe)
- 1/2 cup pickled red onions
- 1 cup cabbage slaw
- 1 avocado, smashed
Instructions
- Place the ahi steaks in a shallow bowl. Pour the soy sauce over the steaks and brush the soy sauce on all sides. Refrigerate for 10 minutes to marinate.
- While the steaks marinate, prepare the wasabi aioli, coleslaw and blackened seasoning if making them from scratch.
- Place the blackened seasoning in a shallow bowl. Remove the steaks from the refrigerator and coat each steak evenly on all sides with the seasoning.
- Heat a large skillet over high heat until very hot. Add the seasoned ahi steaks and sear for 2 to 3 minutes per side for a rare-to-medium-rare center. Adjust time slightly for thicker steaks or preferred doneness.
- Toast the hamburger buns lightly. Smash avocado onto the bottom buns, top with pickled red onions and cabbage slaw, then add the seared ahi steak. Spread wasabi aioli on the top buns, place on the burgers and serve immediately.
Notes
- Blackened seasoning: To make your own, combine 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1 tablespoon salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons black pepper, 1 teaspoon dried thyme and 1 teaspoon dried oregano. Store any leftovers in an airtight container for up to six months.
- Wasabi aioli: Whisk together 1/2 cup mayonnaise, 2 teaspoons wasabi paste, 1 teaspoon soy sauce and 1 teaspoon rice vinegar. Adjust the wasabi for desired heat. Substitute plain mayo if you prefer milder flavor.
- Coleslaw: Use a bagged slaw mix tossed with your favorite dressing, or stir some of the wasabi aioli into the slaw for an extra spicy, creamy finish.
- Topping variations: Feel free to swap or omit toppings based on preference — sliced cucumbers, lettuce, or a squeeze of lime all work well.