Tuna “Poke” Burger Lettuce Wraps

Tuna "Poke" Burger Lettuce Wraps
Nutrition Information
  • Serves: 4
  • Calories: 279
  • Fat: 16g
  • Saturated fat: 2g
  • Carbohydrates: 4g
  • Sodium: 294mg
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 44mg
Prep time: 
Cook time: 
Total time: 
  • 1 pound fresh tuna
  • ¼ cup finely chopped cilantro
  • 1 teaspoon grated fresh ginger
  • 2 scallions, white and light green parts only, thinly sliced (about ¼ cup)
  • 1 teaspoon sesame oil
  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ⅓ cup sesame seeds, lightly toasted
  • Canola oil, for frying
  • Butter lettuce leaves, for serving
  1. Using a sharp knife, trim any sinew from fish. Cut into ¼-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 4¾-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.

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Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.