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Asian Tuna Burgers with Ginger Soy Cashew Cream

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main Meal


These easy Asian-inspired salmon burgers make the perfect healthy dinner!


Units Scale

For the cashew cream:

  • 1/2 cup cashews + water for soaking
  • 1/4 cup water
  • 2 tsp minced ginger
  • 2 tsp soy sauce
  • 2 tsp sriracha
  • 1 tsp pure maple syrup

For the tuna burgers:

  • 30 Almond Blue Diamond Nut Thins*
  • 1/4 cup almond meal
  • 1 egg
  • 3 tbsp diced onion
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp minced ginger
  • 1 tsp sriracha
  • 1 tsp pure maple syrup
  • 2-5oz cans tuna, drained
  • Oil, for cooking


  1. Place cashews in a small bowl. Cover with warm water and set aside to soak while you make the burgers.
  2. Place Nut Thins in a blender or food processor (I used my Nutribullet) and blend until they resemble bread crumbs.
  3. Place Nut Thin crumbs, almond meal, and egg in a medium mixing bowl. Stir until well-combined. Add onion, garlic, soy sauce, sesame oil, ginger, sriracha, and pure maple syurup. Stir to combine.
  4. Add drained tuna and stir to combine (I used my hands). Form into four tightly-packed patties. Place patties on a plate and cover with foil. Refrigerate for at least 30 minutes.
  5. Meanwhile, drain soaked cashews. Place in high-speed blender or food processor (I used my Nutribullet) and add 1/4 cup water, ginger, soy sauce, sriracha, and pure maple syrup. Blend until completely smooth and creamy.
  6. Heat a large skillet over medium heat. Spray with olive oil spray or drizzle pan with oil of choice. Once the pan is hot, add tuna burgers. Cook for 3 minutes on the first side, flip, and cook for 2 minutes on the other side (or until browned).
  7. Serve on whole grain buns or over a bed of greens with cashew mayo.


*If you don't have nut thins, feel free to use a scant 1/2 cup of breadcrumbs instead.