Every year, World Tuna Day is observed on May 2. While there are many ways to consume it, Indian chefs share the easiest recipes to put them together
Tuna is a delicious fish that is known to be fatty and the perfect ingredient to add to a burger or sandwich. Image for representational purpose only. Photo Courtesy: Pixabay
Tuna, locally called kupa in Mumbai, is a delicious fish that can be consumed in so many different ways. Interestingly, the easiest way to enjoy them is by making sandwiches or burgers, as it requires the least amount of effort.
Every year, World Tuna Day is observed on May 2 to not only celebrate the fish but also raise awareness about its conservation and promoting sustainable fishing practices. While it is important to eat them, it is also important to be careful and use them at the right time in our food. Interestingly, Indians not only indulge in fresh tuna, but have been experimenting canned tuna for quite a long time now to not only make salads but also include it in other flavourful dishes.
If you are somebody who loves tuna, then Indian chefs say there are many different ways to add them to your dishes. While they suggest making a Japanese-inspired burger, they also tell you to make a sandwich while not only adding tuna but also seasonal fruits like mango to it.
Tuna Katsu Burger
Having travelled to Japan, chef Harsh Garg, who is the founder of burger brand Boomburger, says one of the most interesting things he ate there was Katsu Curry with Rice. He explains, "It wasn’t the typical Chicken or Pork Katsu but Tuna Katsu, introduced to me at a small eatery in Tokyo. It was a breaded and fried piece of tuna, sliced and served over a bed of rice seasoned with nori and shichimi togarashi. Covered in katsu curry, and then topped with an egg yolk and toasted sesame seeds. It was one of the best things I did not expect to eat." So when he came back, Garg wanted to recreate it in burger form. "Tuna is one of my favourite fish to eat because it feels very fatty and luxurious, both excellent qualities if you want to put it in a burger. Being the highest consumers of tuna in the world, I wanted to pay homage to Japan, keeping the flavours authentic, but also putting my own twist on it," he adds.
Ingredients: (Serves 6)
For the Katsu curry sauce:
Vegetable oil 30 ml
Carrot, roughly chopped 150 gm
Onion, roughly chopped 100 gm
Ginger, roughly chopped 30 gm
Garlic cloves, roughly chopped 30 gm
Curry powder 30 gm
Honey 10 gm
Ketchup 15 gm
Miso paste 15 gm
Soy sauce 10 gm
Water 500 ml
For the tuna patty:
Fresh tuna, finely chopped 500 gm
Spring onion greens, finely chopped 15 gm
Ginger, grated 8 gm
Garlic, grated 8 gm
Salt 4 gm
Black pepper 3 gm
Shichimi togarashi 8 gm
Kewpie mayo 60 gm
Egg 1 no
Panko breadcrumbs 100 gm
For the slaw:
Carrot, julienned 100 gm
Cabbage, julienned 100 gm
Salt 3 gm
Black pepper 2 gm
Kewpie mayo 40 gm
Toasted sesame oil 10 ml
Toasted sesame seeds 5 gm
For the burger:
Brioche burger buns 6 no
Butter 30 gm
Wasabi 15 gm
Kewpie mayo 90 gm
Egg, cooked as an omelette and cut into 6 pieces 1 no
Cheese slices 4 nos
Flour, for breading 120 gm
Egg, for breading 1 no
Panko, for breading 200 gm
Method:
1. In a large saucepan, heat up the oil and add the carrot and onions. Let them brown lightly. Add the ginger and garlic and saute for 1 minute. Add the curry powder, honey, ketchup, miso paste, and soy sauce and mix everything well to create a thick paste. Add 500ml of boiling water to the paste and mix well. Cover and simmer until carrots are soft. Pour everything into a blender and blend into a smooth sauce. Season with salt to taste.
2. Mix all the ingredients for the tuna patty into a homogenous mixture and place in the refrigerator for about half an hour. Take it out of the fridge and divide the mixture into 6 equal parts and shape them into patties. Place them back in the fridge until ready to use.
3. In a large bowl, add the shredded carrot and cabbage. Season with salt, and let it sit for a few minutes. The vegetables will release moisture so squeeze the excess water out and place in another bowl. Now season with a tiny bit more salt, and black pepper. Add the kewpie mayo, toasted sesame oil, and toasted sesame seeds and mix well. Set aside in the fridge.
4. Set up your breading station with 3 plates: 1 for flour, 1 with beaten egg, and 1 with panko.
5. Take the tuna patties and coat with flour, followed by egg, and finally in the panko. Make sure the panko is well stuck on and try to get a good layer on the patty with no tuna being visible from any sides. Place the breaded patties back in the fridge for a few minutes while you heat the oil to fry the patties.
6. Spread butter on both halves of the brioche bun and toast it until golden brown. In a small bowl, mix together the wasabi and the mayo to create a nice pungent burger sauce. And make a nice thin omelette with the egg. Cut the omelette into 6 equal pieces.
7. Reduce the flame to a medium-low, and in the hot oil, cook each tuna patty until golden brown on both sides and cooked all the way through. It should take just 3 minutes on each side.
8. Once fried, toss the tuna patties in the katsu curry sauce you have made and start assembling the burger.
9. On the bottom half of the bun, add a tbsp of wasabi mayo. Top this with a heaped tbsp of carrot and cabbage slaw. Place the katsu tuna patty on the bed of slaw and top with a slice of cheese. Add the omelette on top and sprinkle with toasted sesame seeds. Add a big dollop of katsu curry sauce on the top bun and place it on top.
10. Keep some katsu curry sauce in a shallow bowl if you want to dip the burger some more as you eat.
Spiced Tuna & Pickled Mango Focaccia Sandwich
Chef Prantik Biswas, who is the executive chef at Araiya Gir, says you can use tuna while giving it a seasonal touch to make a delicious Spiced Tuna & Pickled Mango Focaccia Sandwich. He explains, “Tuna is versatile, but often underappreciated in Indian kitchens. This dish draws on the coastal spirit of Gujarat with raw mango and mustard, while still feeling global. It’s punchy, fresh, and full of personality.”
Ingredients: (Serves 2)
For the tuna mix:
Canned tuna (in brine or olive oil) 200 gm, drained
Garlic 1 clove, minced
Green chili, small, finely chopped 1 no
Homemade mayonnaise 2 tbsp
Kasundi mustard (or regular Dijon) 1 tsp
Chopped fresh coriander 1 tbsp
Black pepper 1/4 tsp
Sea salt to taste
Lemon juice 1/2 tsp
For the Pickled Mango Slaw:
Raw mango, julienned 1/2 no
Red onion, thinly sliced 1/2 no
Sugar 1 tsp
Salt a pinch
White vinegar 2 tbsp
Crushed mustard seeds 1/2 tsp
Other:
Fresh focaccia or sourdough 4 slices
Butter for toasting
Microgreens or lettuce handful (optional)
Method:
1. Make the Pickled Mango Slaw: Combine raw mango, red onion, sugar, salt, vinegar, and crushed mustard seeds. Let it sit for at least 15 minutes to mellow and pickle slightly.
2. Prepare the Tuna Mix: In a bowl, mix the drained tuna with garlic, green chili, mayo, kasundi, coriander, pepper, salt, and lemon juice. Taste and adjust seasoning.
3. Assemble: Lightly butter the focaccia slices and toast them on a pan until golden and warm. Layer the tuna mix generously, top with the pickled mango slaw, and add microgreens or lettuce if using.
4. Serve: Slice diagonally and serve with a side of sweet potato chips or a chilled cucumber salad.
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