Tuna Burgers with Sesame Slaw
- SERVINGS: 4
Japanese nori, or seaweed, and wasabi powder are available at Asian markets and health food stores.
- 1 pound fresh yellowfin or bluefin tuna fillet, finely chopped
- 3 tablespoons minced fresh chives
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons sesame seeds
- 1 medium head green cabbage (1 1/2 pounds)halved, cored and shredded
- 2 medium carrots, grated
- 2 tablespoons rice vinegar
- 1/2 teaspoon Asian sesame oil
- 4 non-fat hamburger buns or kaiser rolls
- 1/4 cup plus 1 tablespoon soy sauce
- 1 tablespoon honey mustard
- 1/2 tablespoon wasabi powder
- One 8-inch-square sheet of nori, cut into thin strips (optional)
- In a large bowl, lightly mix the chopped tuna with the chives and olive oil and season with 1/2 teaspoon of salt and a large pinch of pepper. Shape the mixture into 4 burgers, then cover and refrigerate.
- In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until golden, about 3 minutes. Transfer the seeds to a place to cool. In a large bowl, toss the shredded cabbage with the carrots, sesame seeds, vinegar and sesame oil. Season with salt and pepper, cover and refrigerate for up to 4 hours.
- Light a grill. When the fire is very hot, grill the burgers, turning once, until nicely charred and still very rare, about 1 minute per side. Grill the buns, cut side down, until toasted.
- In a large skillet, combine the soy sauce, mustard and wasabi and bring to a boil over moderately high heat. Add the duna burgers and cook, turning once, until glazed with sauce but still rare, about 1 minute. Set the burgers on the buns. Fold the nori into the slaw and serve alongside.
Pair with a smoky, fruity red like the Delheim Pinotage from Stellenbosch, South Africa.