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How to Make Low-Carb Asian Tuna Burgers With Sriracha Mayo

This ended up turning into—dare I say—a jaw-droppingly delicious meal! For one, it is me we are talking about here, and let's face it: I don't have a great track record for turning out good meals. Secondly, it's tuna fish from a can. So, that also didn't set my expectations high from the get-go. When it came time to try it, I was impressed! This is without a doubt, one of the best tuna (from a can) dishes I have had.

This is a great quick meal to double up on and have as a grab-and-go dish in the fridge. It's low-carb and high in protein, which makes it ideal for a post-workout meal especially if you're looking to maintain or gain muscle and drop fat.

I stored the spicy sauce in a separate container, and this delish dish tasted just as great the next day.


Cook Time

Prep timeCook timeReady inYields

20 min

10 min

30 min

4 People


  • 1/4 Cup Mayo
  • 1 Tbsp Sriracha
  • 1 tsp Sesame Oil
  • 4 Cans Tuna Fish, Drained
  • 1 Egg, Beaten
  • 1/4 Cup Almond Flour
  • 2 Green Onions, Chopped
  • 1 Tbsp Fresh Ginger, Grated
  • 1 Tbsp Low-Sodium Soy Sauce
  • 2 Tbsp Olive Oil
  • 1 Cucumber, Thinly Sliced
  • 8 Bibb Lettuce Leaves


  1. Combine mayo, sriracha, and sesame oil and set aside in the fridge for later.
  2. Mix together the tuna, egg, almond flour, green onion, ginger, and soy sauce in a bowl.
  3. Shape into four patties.
  4. Heat nonstick pan and oil over medium heat. Cook patties for 5 minutes on each side or until sides are a golden brown.
  5. Use lettuce leaves as "buns" placing each patty on top. Spread spicy mayo on the patty and top with cucumbers.
  6. Wrap the lettuce around burgers and serve immediately.
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Double up on the ingredients and easily turn it into meal-prep!


Let me know what you think and comment below!



© 2018 Nikki Poole

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