Tuna Burgers with Carrot-Ginger Sauce

• 1 small carrot, roughly chopped
• 1 1/2 -inch piece ginger, peeled
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper
• 1 pound sushi-grade tuna
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1 cup spicy sprouts, for garnish
• 4 whole-grain hamburger buns
• 1/2 avocado, sliced

1. Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped.
2. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth.
3. Drizzle in 2 tablespoons water and combine; season with salt and pepper.
4. Transfer the sauce to a bowl and set aside.
5. Prepare the burgers: Chop the tuna into chunks.
6. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces.
7. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper.
8. Pour over the tuna and process until well blended.
9. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
10. Preheat a grill or grill pan.
11. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
12. Toss the sprouts in the carrot-ginger sauce.
13. Place the burgers on buns and top with avocado and sprouts.
14. Per serving: Calories 435; Fat 22 g (Sat.
15. 3.8 g; Mono.
16. 11 g; Poly.
17. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
18. Photograph by Con Poulos

carrot, ginger, rice wine vinegar, sesame oil, soy sauce, sugar, kosher salt, tuna, extravirgin olive oil, soy sauce, lime, fresh cilantro, ginger, kosher salt, sprouts, buns, avocado

Taken from www.foodnetwork.com/recipes/tyler-florence/tuna-burgers-with-carrot-ginger-sauce-recipe.html (may not work)