This burger has some of the same flavors as a popular sushi roll. Be sure to process the tuna using quick pulses to prevent the meat from being overworked and overheated by the blade.
6 tablespoons canola mayonnaise
1/4 teaspoon grated lime rind
1 1/2 teaspoon fresh lime juice
1 teaspoon sugar, divided
4 1/2 tablespoons seasoned rice vinegar, divided
1 1/2 cups thinly sliced English cucumber
3/4 cup vertically sliced red onion
1 1/2 pounds tuna steaks, cut into 1-inch cubes
1/2 cup minced green onions
1 1/2 tablespoons lower-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1/4 teaspoon salt
6 (1.6-ounce) sandwich buns
1/2 cup small cilantro sprigs
How to Make It
Preheat grill to medium-high heat.
Combine first 3 ingredients in a small bowl. Cover and chill.
Dissolve 1/4 teaspoon sugar in 3 tablespoons vinegar in a medium bowl, stirring with a whisk. Add cucumber and red onion; toss to coat. Cover and chill.
Place tuna in a food processor; pulse until finely chopped. Combine chopped tuna, green onions, next 3 ingredients (through salt), 1 1/2 tablespoons vinegar, and 3/4 teaspoon sugar in a bowl. Divide mixture into 6 equal portions with moist hands, shaping each into a 1/2-inch-thick patty. Press thumb in center of patty, leaving a nickel-sized indentation.
Place patties on grill rack coated with cooking spray; grill 4 minutes. Turn patties over; grill 4 minutes or until desired degree of doneness. Remove from grill; cover and let stand 5 minutes.
Spread 1 tablespoon mayonnaise mixture evenly on cut sides of each bun. Top bottom halves of buns with patties. Spoon cucumber mixture evenly on top of patties, using a slotted spoon. Arrange cilantro evenly over cucumber mixture. Cover with bun tops. Serve immediately.
Cooking Light, Crave!
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