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Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve our Wasabi Deviled Eggs as a side dish.

Source: Martha Stewart Living, July 2008


For the Burgers

For the Coleslaw

For Assembly


Cook's Notes

Tuna holds together as a patty better when freshly ground than when finely chopped. If you don't have a grinder at home, ask someone at the fish market to grind the meat on a coarse setting. These delicate patties will fall apart if cooked directly on the grill.

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How would you rate this recipe?
  • Nicholas_Melissa
    5 JUL, 2010
    These burgers are absolutely juicy deliciousness. We varied from the recipe by upgrading to salmon instead of tuna and a creamy cole slaw.
  • amie
    11 JUL, 2008
    I love the photography and recipes from this story! It looks amazing.

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