About the Recipe
Rich, layered, and unapologetically satisfying. The seared tuna stays tender, the miso mayonnaise adds depth, avocado brings softness, and the fried egg ties everything together. Sharp pickled onions cut through it all.
Ingredients
2 tuna steaks (about 6 oz (170 g) each)
2 burger buns1 egg (for frying)
olive oil
salt
black pepper
avocado purée
1 avocado
1 tbsp lime juicesalt
miso mayonnaise
1 egg yolk
1 tsp Dijon mustard
1 tsp lime juice
1 tbsp white miso
3/4 cup (180 ml) neutral oil
salt
pickled red onions
1/2 red onion, thinly sliced
1/4 cup (60 ml) red wine vinegar
1 tsp sugar
1/2 tsp salt
Preparation
pickle the onions
In a small bowl, combine the red onion with red wine vinegar, sugar, and salt. Let sit for at least 15 minutes until lightly pickled
make the mayonnaise
In a bowl, whisk together the egg yolk, Dijon mustard, lime juice, and white miso. Slowly add the oil in a thin stream, whisking constantly, until thick and smooth. Season with salt
prepare the avocado
Mash the avocado with lime juice and a pinch of salt until smooth but still slightly textured
cook the tuna
Season the tuna with salt and black pepper. Heat olive oil in a pan over high heat and sear for 1–2 minutes per side so the center stays slightly pink
fry the egg
In the same pan, fry the egg until the whites are set and the yolk is still soft
assemble
Toast the buns if you like. Spread miso mayonnaise on the bottom half, add the tuna steak, then the avocado purée. Top with the fried egg and pickled onions, then close the burger
serve
Serve immediately while warm, with the yolk still soft and the layers distinct