Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  12 min
• Ready Time:
  27 min

Ingredients

Tuna burger:

• 1 pound Fresh tuna sushi grade
• ½ cup chopped scallions
• 1 1/2 tablespoon honey
• 1 1/2 tablespoon whole grain mustard

Asian slaw:

• 4 tablespoons soy sauce
• 4 tablespoons rice wine vinegar
• Pinch of sugar
• Teaspoon of Sesame seeds
• One teaspoon sesame oil.
• Fresh cilantro
• 2 cups of your favorite shredded coleslaw veg.
• 1/2 teaspoon wasabi powder or if you have it fresh wasabi

Directions

 

Make the slaw dressing by combining all the dressing ingredients and chill for a bit for flavors to meld. Mix into your favorite slaw mix when ready to use. You can buy packaged coleslaw mix or what I like to do is I take stems of broccoli and shred them until they look like spaghetti and add some Julian carrots as well as some red cabbage.

Chop the tuna until it’s a fine dice, now add the mustard, honey and scallion. Form into patty and chill for an hour to set them up.

Put this all together heat your grill to a very hot temperature, we are only going to sear the outside of the tuna burger and leave it very pink on the inside. You can cook them all the way through but you want it like a seared tuna steak. Put some canola oil on the patty and season with salt and pepper and put on the hottest part of the grill for about 60-90 seconds on the first side and about 60seconds on the second. This should be enough to give it that nice grilled flavor.

Now to assemble your burger, toast a bun that is not too hard like a chiabata won’t be very good use a regular hamburger bun will work just fine. Put some of that wasabi mayo on the bottom bun, now place your tuna patty on top. Take a healthy amount of the broccoli slaw place that on top of the patty followed by some fresh cilantro. Now put some wasabi mayo on the top bun as well and whola!

Your done…eat this baby with a cold beer

Benny

Step by step in photos here >>