Tuna Burgers And Coleslaw

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs yellowfin tuna fillets, cut into 1 inch pieces
• 1 1/2 teaspoons garlic, minced
• 1 1/2 teaspoons gingerroot, minced
• 1 1/2 teaspoons lemon zest, finely grated
• 3 tablespoons dijon mustard
• 1 teaspoon coarse salt
• 1/2 teaspoon finely ground pepper
• 1 tablespoon vegetable oil
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon coarse salt
• 1/2 cup carrot, grated (from 1 carrot)
• 1/2 cup radish, grated (from 3-4 radish)
• 1 cup napa cabbage, cored and thinly sliced (from 1/2 head of cabbage)
• 1 scallion, thinly sliced, diagonally
• 1/2 teaspoon black sesame seed
• 1/2 cup mayonnaise
• 4 braided challah bread rolls, split

Recipe

• 1 burgers: fit a food grinder with a grinding plate with about 1/4 inch holes. grind tuna into a bowl. add garlic, ginger, lemon zest, mustard, salt and pepper. mix gently, and shape into four 1-inch thick patties. cover, and refrigerate until cold and firm, about 30 minutes.
• 2 coleslaw: whisk vinegar sugar and salt in a small bowl. cook patties to medium-rare, about 2 minutes per side. wipe skillet clean, and return to heat. spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute. divide burgers and slaw among bottom halves of buns. sandwich with top halves.