Grilled Tuna Burger with Red Cabbage Slaw


1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/4 head red cabbage, thinly sliced (about 2 1/2 cups)
1/2 cup matchstick carrots
1/4 cup fresh cilantro, coarsely chopped
1 1/2 lb fresh tuna fillets, cubed
1/3 cup red bell pepper, coarsely chopped
1/4 cup presliced green onions
1 tablespoon whole grain mustard
2 teaspoons black sesame seeds
1 1/2 teaspoons fresh ginger, grated
1 clove fresh garlic, minced
Cooking spray
1/3 cup spicy mayonnaise
6 Bakery French Hamburger buns


  • Remove core from cabbage and slice; chop cilantro, garlic, and pepper.
  • Grate ginger. Cut tuna into 1/2-inch cubes (wash hands).


  1.  Preheat grill pan. In a large bowl, combine vinegar, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk until sugar dissolves. Add cabbage, carrots, and cilantro. Toss well. Cover and chill until ready to serve.
  2. In the bowl of a food processor, combine tuna, red pepper, green onions, mustard, sesame seeds, ginger, garlic, remaining salt and black pepper. Pulse just until mixture begins to cling together.
  3. Shape tuna mixture into 6 (3/4-inch-thick) patties. Cover and refrigerate for 30 minutes, or until chilled and firm. Coat grill pan with spray. Grill 2–3 minutes or until bottom is well browned. Turn patties; cook 3–4 minutes more or until browned and 145°F.
  4. Spread mayonnaise evenly over both cut sides of each bun; add tuna patty. Top with red cabbage slaw and bun tops. Serve immediately with remaining slaw.
CapMel Staff
CapMel Staff

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