Tuna Burgers and Coleslaw

• 1 12 lbs yellowfin tuna fillets, cut into 1 inch pieces
• 1 12 teaspoons garlic, minced
• 1 12 teaspoons gingerroot, minced
• 1 12 teaspoons lemon zest, finely grated
• 3 tablespoons Dijon mustard
• 1 teaspoon coarse salt
• 12 teaspoon finely ground pepper
• 1 tablespoon vegetable oil
• 2 tablespoons rice wine vinegar
• 12 teaspoon sugar
• 12 teaspoon coarse salt
• 12 cup carrot, grated (from 1 carrot)
• 12 cup radish, grated (from 3-4 radish)
• 1 cup napa cabbage, cored and thinly sliced (from 1/2 head of cabbage)
• 1 scallion, thinly sliced, diagonally
• 12 teaspoon black sesame seed
• 12 cup mayonnaise
• 4 braided challah bread rolls, split

1. BURGERS: Fit a food grinder with a grinding plate with about 1/4 inch holes.
2. Grind tuna into a bowl.
3. add garlic, ginger, lemon zest, mustard, salt and pepper.
4. Mix gently, and shape into four 1-inch thick patties.
5. Cover, and refrigerate until cold and firm, about 30 minutes.
6. COLESLAW: Whisk vinegar sugar and salt in a small bowl.
7. Cook patties to medium-rare, about 2 minutes per side.
8. Wipe skillet clean, and return to heat.
9. Spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute.
10. Divide burgers and slaw among bottom halves of buns.
11. Sandwich with top halves.

yellowfin tuna, garlic, gingerroot, lemon zest, mustard, coarse salt, ground pepper, vegetable oil, rice wine vinegar, sugar, coarse salt, carrot, radish, cabbage, scallion, black sesame seed, mayonnaise, bread rolls

Taken from www.food.com/recipe/tuna-burgers-and-coleslaw-333469 (may not work)