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Fishmonger Tuna Burger with a Side of Double Barreled Potato Salad

Fishmonger Tuna Burger with Double-Barreled Potato Salad

This tuna burger, topped with Wharf Dressing and slaw, and served with a side of double barreled potato salad, is savory, sweet and tangy - the perfect flavor combo for Florida seafood FINatics. Surf's up, so dig in!
0 from 0 votes
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Main Dish, Side Dish
Cuisine American
Servings 4 Burgers


Slaw Ingredients

  • 1 Cup red cabbage shredded
  • 1 unit carrot grated
  • 1/4 Cup Red Onion sliced thin
  • 1 Tbsp Dijon mustard
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp lime juice
  • 2 tsp brown sugar
  • 1 tsp Olive Oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp nigella seeds (optional)

Wharf Dressing Ingredients

  • 1/3 Cup Duke's Mayonnaise my preferred brand, but you can use alternatives
  • 2 Tbsp organic ketchup
  • 1 Tbsp stone ground mustard
  • 2 tsp dill relish
  • 1 tsp worcestershire sauce
  • 1/2 tsp favorite red hot sauce
  • 2 unit scallions white ends apron 3" long, roots removed, diced
  • 1 clove Garlic chopped

Fishmonger Burger Ingredients

  • 1 lb Blackfin or Ahi tuna cut into approximately 1 inch squares
  • 2-3 Tbsp grape seed or avocado oil
  • 1 unit large shallot chopped
  • 1/2 Cup Red Bell Pepper chopped
  • 1/2 Cup Parsley chopped
  • 1 Tbsp organic ketchup
  • 1 Tbsp brown sugar
  • 2 tsp Red Wine Vinegar
  • 1 clove Garlic chopped
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 dash hot pepper sauce
  • 4 units mini challah or brioche buns

Double-Barreled Potato Salad Ingredients

  • 2 units medium size sweet potatoes or yams peeled and cubed around 1"
  • 2 units medium size baking potatoes peeled and cubed around 1"
  • 2 stalks celery chopped
  • 1/3 Cup Red Onion diced
  • 1/3 Cup Italian parsley chopped
  • 1/3 Cup Duke's Mayonnaise other brands OK
  • 2 Tbsp Avocado Oil
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp course ground mustard
  • 1 Tbsp capers drained
  • 1 tsp grated lemon zest
  • 1 tsp sea salt for dressing
  • 1 Tbsp sea salt for potato water
  • 1 tsp ground black pepper
  • 1 tsp dill seed
  • 8 pieces Sicilian olives pits removed and diced


Slaw Instructions

  • Whisk all ingredients except cabbage, carrot and onion in bowl.
  • Pour above ingredients over cabbage, carrot and onion. Mix well and place in refrigerator for 1 hour or more.

Wharf Dressing Instructions

  • Mix above ingredients together and place in refrigerator for at least ½ hour before serving allowing all ingredients time to acquaint.

Fishmonger Burgers Instructions

  • Add shallot, red pepper, parsley and garlic to food processor and pulse 3-4 times.
  • Whisk catsup, brown sugar, Worcestershire sauce, red wine vinegar, salt, black pepper and hot sauce together in bowl and add to food processor. Pulse 2-3 times.
  • Add tuna to food processor and turn on for 2-3 seconds ensuring that all ingredients are combined evenly. Run until everything is mixed to a consistency for making patties but do not over process.
  • Evenly portion all burger ingredients on a plate and then make 4 burger patties.
  • Place burger patties in refrigerator for ½ hour to 1 hour to firm.
  • Heat cast iron skillet to medium high. Add half of oil to skillet. Cook burgers in skillet for 1-2 minutes or until lightly seared on bottom. Pick up burgers and add a bit more oil to the skillet. Turn burgers and cook for another 1-2 minutes until lightly seared on other side. Do not overcook. Burgers should be lightly seared on outside and pink to light pink on inside.
  • Remove burgers from skillet and set aside.
  • Toast center of buns until lightly browned.
  • Brush Wharf dressing on center of both buns.
  • Add burger to bottom bun and top with slaw. Add top bun and chow!

Double-Barreled Potato Salad Instructions

  • Make dressing - Whisk mayonnaise, avocado oil, vinegar, mustard, capers, lemon zest, sea salt, black pepper, and dill seed together in large bowl and set aside.
  • Place baking potatoes in large pot and add 1 ½ quarts of salted water. bring to a boil on stove top.
  • Cook baking potatoes for 3 minutes and then add sweet potatoes.
  • Cook for 6 to 8 minutes or so until both potatoes are tender.
  • Drain potatoes and add to dressing ingredients in large bowl. Stir all ingredients together, then place bowl in refrigerator to cool for about an hour.
  • After the potato mix has cooled, mix in olives, onion, celery, and parsley. Let potato salad sit in refrigerator for about another hour to allow all ingredients to cool a bit more and acquaint.
Keyword Fishmonger Approved, Local Recipes St. Petersburg FL, Local St. Pete Recipes, Maximo Seafood Shack, Recipes Using Local St. Pete Ingredients, Tuna Burger Recipe
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