Tuna Burgers with Wasabi Aioli and Asian Coleslaw
Serves 6.
Note: Fresh tuna can be found at most grocery stores. You can ask the fishmonger to grind it, or grind it yourself in a food grinder or processor. Or chop it finely. Find wasabi paste in the ethnic foods aisle. Panko breadcrumbs are bigger and lighter than the traditional version, which could be substituted. From Meredith Deeds.
Slaw:
• 2 tbsp. rice wine vinegar
• 2 tbsp. vegetable oil
• 2 tsp. honey
• 2 tsp. dark sesame oil
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 5 c. napa cabbage, Chinese cabbage or snow cabbage, very thinly sliced
• 1 carrot, peeled and grated
• 1/2 c. red bell pepper, seeded and thinly sliced
• 1/3 c. fresh cilantro, finely chopped
Wasabi aioli:
• 1/2 c. low-fat mayonnaise
• 1 tbsp. lemon juice
• 1 tbsp. wasabi paste (see Note)
• 1 tsp. fresh ginger root, grated
• 1 tsp. lemon zest
Tuna cakes:
• 1 1/2 lb. ahi tuna steak or salmon, cut into 2-in. cubes
• 1 egg
• 1/4 c. panko (dry Japanese breadcrumbs), plus additional for breading (see Note)
• 1/3 c. red bell pepper, finely diced
• 1 tbsp. fresh ginger root, peeled and grated
• 1 tbsp. lemon juice
• Grated zest of 1 lemon
• 2 tsp. garlic, finely minced
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Pinch cayenne pepper
• 1 tbsp. vegetable oil for sautéing
• Toasted whole wheat hamburger buns
Directions
For the slaw: In a large bowl, combine the rice wine, vegetable oil, honey, sesame oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk it together and add the cabbage, carrot, bell pepper, and cilantro. Toss to coat and set aside.
For the aioli: In a small bowl, mix together the mayo, 1 tablespoon lemon juice, wasabi, 1 teaspoon ginger and 1 teaspoon lemon zest. Cover and chill until ready to serve.
For the tuna cakes: Grind the tuna in a food grinder or in the bowl of a food processor in 2 batches (pulsing about 8 to 10 times) until it comes together in a mass.
In a medium-sized bowl, combine the tuna, egg, breadcrumbs, red bell pepper, 1 tablespoon ginger, 1 tablespoon lemon juice, zest from 1 lemon, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and cayenne. Stir to combine thoroughly. Shape the tuna into 6 cakes, no more than 1 inch thick.
Pour some panko crumbs on a plate. Gently press the burgers into the crumbs so that they adhere. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Cook the burgers in the hot oil for about 4 minutes on 1 side or until crispy and brown. Turn the burgers and cook for another 3 to 4 minutes or until cooked through.
Serve the cakes on the buns with a dollop of aioli and coleslaw on top or on the side.
Nutrition information per serving:
Calories390Fat13 gSodium734 mg
Carbohydrates33 gSaturated fat2 gCalcium120 mg
Protein35 gCholesterol74 mgDietary fiber5 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 4 lean meat.
