Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Tuna Burger

  • Yield: 2 servings


  • 3/4 pound prime tuna steaks, finely chopped
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon freshly-grated ginger
  • 1 teaspoon chopped green onions
  • 1 tablespoon soy sauce
  • Freshly-grated pepper
  • 1 tablespoon olive oil
  • 2 egg bread rolls
  • Sesame oil
  • 1 teaspoon honey
  • 8 thin slices cucumber
  • 2 tablespoons radish or bean sprouts


  • Combine tuna, 1 tablespoon mustard, ginger, green onions, soy sauce and pepper to taste. Form into two 3/4-inch thick patties. Heat oil in a skillet until hot, carefully add tuna patties and sear for 4 minutes. Meanwhile, split rolls in half and drizzle cut sides with some sesame oil. Whisk together remaining tablespoon mustard with honey. Flip patties and continue to cook 5 more minutes. Place rolls, cut side down, on coolest part of grill to toast. During last minute of cooking baste patties with honey mustard mixture. Assemble patties on toasted rolls; top each with cucumber and sprouts. Serve with top of roll askew to see presentation.