Tuesday, August 2, 2011

Tuna Burgers with Carrot-Ginger Slaw

This zesty Asian burger is a great way to add Tuna to your diet, it's simple to make and a great healthy alternative to Beef burgers.

  • 4 Wheat Burger Buns
Tuna Patties
  • 1 lb. White Tuna ( you can used white, flake tuna. Make sure to drain well)
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Low Sodium Soy Sauce
  • 1 tbsp. Lime Juice
  • 1/4 cup Chopped Fresh Cilantro
  • 1 tbsp. Grated Fresh Ginger
  • Kosher Salt and Ground Black Pepper, to taste
  • 1/4 cup Plain Bread Crumbs, or Panko
1.Add all ingredients in a food processor and process on low until all is mixed evenly.
2. Form into medium size patties, and let refrigerate for at least one hour before cooking.

In the mean time, while the burgers are chilling, prepare slaw.

Carrot-Ginger Slaw
  • 1 small Carrot, roughly chopped
  • 1 1/2inch piece Ginger, peeled
  • 2 tbsp. Rice Wine Vinegar
  • 1 tbsp. Toasted Sesame Oil
  • 1 tbsp. Low Sodium Soy Sauce
  • Pinch of sugar
  • Kosher Salt and Ground Black Pepper, to taste
  • 3 cups of Red Cabbage, chopped
3. Add chopped carrot and ginger to food processor and blend on high, add vinegar, sesame oil, soy sauce, sugar, and salt and pepper. Blend well on high.
4. In a medium size bowl, add prepared carrot-ginger sauce to the chopped red cabbage and toss to coat evenly. Cover and let refrigerate until you serve with dinner.

5. In a large saute pan, add 1 tbsp. EVOO and let oil heat on medium-high. Add chilled Tuna burgers and brown each side for about 5-7 minutes.
6. Toast Wheat burger buns, add cooked Tuna patties, then top with chilled Carrot-Ginger slaw.

Serves: 4
Prep Time: 20 minutes
Cook time: 15 minutes

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