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Tuna Burger with Teriyaki Ketchup

The exotic ketchup lends an Asian twist to this juicy burger. The burger itself takes just minutes to get together, and you can serve it as cooked through or rare as you prefer. The tuna keeps on cooking even after you take it out of the pan (this is called residual cooking), so you might want to take the burger off the heat a minute or so before it is cooked exactly as you prefer.

Serves 4

1 1/2 pounds fresh tuna (4 6-ounce pouches)
1 cup scallions, whites and greens (from 4 to 6 scallions), minced
4 garlic cloves, minced
2 tablespoon fresh ginger, peeled and minced
2 tablespoons shoyu or tamari
2 tablespoons Dijon mustard
Salt and pepper

Teriyaki Ketchup:

2 tablespoons shoyu or tamari
1/4 cup sake or mirin (substitute with dry sherry)
2 tablespoons maple syrup
2 teaspoons tomato paste
1 teaspoon Dijon mustard

Extra virgin olive oil, aroma-free coconut oil, or Macadamia nut oil for sautéing

Chop the tuna by hand or in a chopping bowl into little pieces. Place in a medium bowl and mix in the scallions, garlic, ginger, shoyu, mustard, 1/2 teaspoon of salt and a sprinkling of black pepper. Form into 4 burgers. Cover with plastic wrap and refrigerate at least 20 minutes and up to overnight.

Make the ketchup: Add the shoyu, sake, maple syrup, and tomato paste to a small skillet. Bring to a boil, lower heat and simmer uncovered for 6 to 7 minutes until the ketchup reduces and is thickened. Remove from the heat and immediately whisk in the mustard.
Warm about 1 tablespoon of oil (enough to coat the bottom of the pan) in a large cast iron or non-stick skillet over medium-high heat. When your hand held 4 inches above the pan feels uncomfortably hot, add the burgers, lower the heat and sauté a couple of minutes on each side, until cooked to your preference.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at
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