Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowtail. A crisp, acidic coleslaw balances the rich meatiness of the tuna.
For the Burgers
- 1 1/2 pounds yellowfin tuna, cut into 1-inch pieces, chilled
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 1 1/2 teaspoons finely grated lemon zest
- 3 tablespoons Dijon mustard
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon vegetable oil
For the Coleslaw
- 2 tablespoons rice-wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1/2 cup grated carrot (from 1 carrot)
- 1/2 cup grated radish (from 3 to 4 radishes)
- 1 cup cored and thinly sliced Napa cabbage (from 1/2 head cabbage)
- 1 scallion, thinly sliced diagonally
- 1/2 teaspoon black sesame seeds
- 1/3 cup mayonnaise
- 4 braided challah rolls, split
Make the burgers: Fit a food grinder with a grinding plate with about 1/4-inch holes. Grind tuna into a bowl. Add garlic, ginger, lemon zest, mustard, salt, and pepper. Mix gently, and shape into four 1-inch-thick patties. Cover, and refrigerate until cold and firm, about 30 minutes.
Make the coleslaw: Whisk vinegar, sugar, and salt in a small bowl. Mix carrot, radish, cabbage, scallion, and sesame seeds in a medium bowl. Toss slaw with vinegar mixture, and refrigerate up to 1 hour.
Heat oil in a large nonstick skillet over medium heat. Cook patties to medium-rare, about 2 minutes per side. Wipe skillet clean, and return to heat. Spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute. Divide burgers and slaw among bottom halves of buns. Sandwich with top halves.