June 8, 2016
Light tuna burgers are topped with a punchy wasabi slaw for a spicy, summery grilled dinner.
This recipe is courtesy of Cape Fear Nutrition.
Ingredients
For the slaw
- 1 Tablespoon rice vinegar
- 1 Teaspoon canola oil
- 1 Tablespoon mayonnaise
- 1/2 Teaspoon sugar
- 1/4 Teaspoon salt
- 1/2 Teaspoon wasabi paste
- 1 Cup shredded green cabbage
- 1/4 Cup thinly sliced red onion
- 2 Tablespoons carrots, julienned
For the burger
- 20 Ounces canned tuna
- 1 Cup breadcrumbs
- 2 eggs
- 4 Kaiser rolls, lightly toasted
Directions
For the slaw
In a medium bowl, mix green cabbage, red onion, and carrots.
In a small bowl, combine rice vinegar, canola oil, mayonnaise, sugar, salt, and wasabi paste. Stir will and pour over cabbage mixture. Toss to coat. Refrigerate until ready to serve.
For the burger
Preheat the grill.
Add tuna to a large bowl, and chop finely. Add eggs and as many breadcrumbs as are needed to hold the patties together.
Place patties on a perforated grill pan, and set the pan directly on the grill. Allow to cook until firm enough to flip without breaking, approximately 8-10 minutes per side, depending on thickness of burger. Remove from the grill.
Serve each tuna burger on a toasted Kaiser roll, and top with wasabi slaw.