Grilled Tuna Burgers with Wasabi Mayonnaise

This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.


  • 6 tuna steaks of 120 g
  • 3 tablespoons sesame oil
  • 5 tablespoons coarse salt
  • 3 tablespoons sesame seeds
  • 6 hamburger buns
  • Minced arugula

For the mayonnaise

  • 4 tablespoons mayonnaise
  • 2 tablespoons wasabi
  • 2 cloves garlic, minced
  • 2 tablespoons chopped cilantro


Preheat your barbecue to MEDIUM/HIGH. Pat the tuna steaks dry. Brush with oil and sprinkle with ground pepper, coarse salt and sesame seeds.

While the barbecue is heating, prepare the mayonnaise by mixing all the ingredients.

Sear the steaks on both sides so that they are golden brown on the outside but pink in the middle. Barbecue the buns for one minute. Top with mayonnaise, tuna and salad.

To accompany: Marinated asparagus salad with roasted sesame seeds.

1 bunch of asparagus

For the vinaigrette:

  • 1 small shallot
  • 1 clove of garlic
  • ½ teaspoon of salt
  • 5 tablespoons Dijon mustard
  • 2 tablespoons roasted sesame seeds
  • Juice of half a lemon
  • 1 tablespoon of balsamic vinegar
  • Freshly ground black pepper
  • ½ cup of mild olive oil


Peel and clean the asparagus. Coarsely chop them and cook them so that they remain al dente. Plunge them into cold water, drain and dry them. Set aside at room temperature. Roast the sesame seeds in a non-stick pan and set aside. For the vinaigrette: chop the shallot and garlic in a food processor. Add salt, mustard, lemon juice, balsamic vinegar and pepper. Blend briefly until smooth. Drizzle with a little olive oil while the food processor is running. Half an hour before serving, arrange the asparagus on a plate and drizzle with the dressing. Sprinkle with roasted sesame seeds. Serve at room temperature.