Tuna Hamburgers

Ease of Preparation:  Easy, Moderate, Complex

Yield:  12 – 20 servings


  • 2 tablespoons vegetable oil
  • 12 ounces thick cut sushi-grade tuna
  • Salt and pepper
  • 1 cup oil-packed sun-dried tomatoes
  • 1 lemon, juiced and zested
  • 6 anchovy filets
  • 2 green onions, roughly chopped
  • 12 to 20 mini pitas cut in half lengthwise to resemble a mini hamburger bun


  1. Place a skillet with a heavy bottom over high heat.  Add oil and when the pan is smoking hot, season tuna with salt and pepper on all sides and sear it for about 15-20 seconds per side.  It should be very rare in the centre. 
  2. With a very sharp knife cut into thin slices.
  3. Put the sun-dried tomatoes, lemon zest and juice, anchovies and green onions into the bowl of a food processor and puree until thoroughly mixed but still a bit chunky.
  4. Spread a bit of the sun-dried tomato puree onto the bottom of a pita. 
  5. Lay a slice of tuna over it and cover with a pita top.