Tuna burgers

Makes 5 patties

For the patties

• 600g tuna

• 10cm fresh ginger, grated

• 1 tbsp wasabi paste

• 3 tbsp Tamari Soy Sauce

• 2 tbsp sunflower oil

For the coleslaw

• 2 baby green cabbages or Chinese cabbages, shredded

• 85g pickled ginger, finely chopped

• 1 tbsp Tamari Soy Sauce

• a few drops sesame oil

• 2 tbsp peanut oil

• 1 tbsp rice wine vinegar

• toasted sunflower and

• sesame seeds to garnish

1 Finely chop the tuna by hand and fold through other ingredients. Shape into patties then flash freeze for 10 minutes to firm up.

2 Meanwhile, make the coleslaw by combining all ingredients except the seeds.

3 Heat the oil in a pan over medium-high heat and fry the patties for 1 minute on each side if you like them rare in the middle or for longer if you like them a little more well done.

4 Split the buns, add patties, top with coleslaw, sprinkle with seeds and serve.

Tip

To make wasabi mayo for the burgers, mix 1 tsp wasabi with ¼cup good quality mayo.

#tuna #burger