Ingredients
- 4 Wheat Burger Buns
- 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
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
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.
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
No comments:
Post a Comment