Ahi Tuna Burger with Spaghetti Squash Buns
We left dry land behind and set sail into the open ocean to snag a tasty burger for this recipe. These ahi tuna burgers with spaghetti squash buns are the perfect blend of highbrow dinner party and backyard barbecue, pairing well with roasted bokchoy or satueed cabbage.
What You'll Need (Tuna Burger):
-1 lb ahi tuna
-2 cloves garlic, minced
-2 tbsp scallions, chopped
-1 tsp fish sauce
-1 tsp coconut aminos
-1 egg
-2 tsp coconut flour
-1 red onion, chopped
-1 tsp toasted sesame oil
-salt and pepper to taste
What You’ll Need (Buns):
-1 medium spaghetti squash
-1 egg
-1 tbsp olive oil
-salt and pepper to taste
What I Did:
Chop tuna into 1-inch cubes and mix with remaining ingredients in a food processor. Pulse until well combined, then form into patties.
Heat oil to medium-high and sear patties for 3 minutes. Flip patties and cook for 1-2 minutes. You want them seared, not cooked through.
Preheat oven to 400 degrees.
Split squash in half and scoop out seeds, then dress with olive oil, salt and pepper.
Cook, cut side down, for 35-40 minutes. Remove squash and let cool before scraping the inside into “spaghetti strings.” Use paper towels to squeeze out any excess water.
Mix squash spaghetti with one egg and a bit more salt and pepper until well combined; then form into flat fritters.
Heat a sauté pan with cooking spray to medium high. Place spaghetti bun halves and press flat with spatula. Cook about 3 minutes on each side.
Now assemble your burger and top it with lettuce, tomato, sriracha, or avocado, and enjoy!
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