- 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.
The tuna burgers can be refrigerated overnight.
One Serving Calories 409 kcal, Protein 34 gm, Carbohydrate 38 gm, Cholesterol 44 mg, Total Fat 13.7 gm, Saturated Fat 2.7 gm.
Pair with a smoky, fruity red like the Delheim Pinotage from Stellenbosch, South Africa.