Tuna Burgers

• For 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 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
• For assembly:
• 1/3 cup mayonnaise
• 4 braided challah rolls, split

1. For burgers:
2. 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.
3. For coleslaw:
4. 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.
5. 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.

burgers, yellowfin tuna, garlic, ginger, lemon zest, mustard, coarse salt, freshly ground pepper, vegetable oil, ricewine vinegar, sugar, coarse salt, grated carrot, grated radish, cabbage, scallion, black sesame seeds, mayonnaise, challah rolls

Taken from www.epicurious.com/recipes/member/views/tuna-burgers-1271861 (may not work)