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Ingredientes
- For the 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
- For the Burgers:
- 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 shredded green cabbage
- 1 cup shredded red cabbage
Direcciones
- Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl. Toss the shredded cabbage in the sauce and set aside.
- Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
- Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Transfer to a plate and top each tuna burger with the cabbage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 95 | 81% |
| Total Fat 10.79g | 13% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 690mg | 29% |
| Potassium 131mg | 4% |
| Total Carbs 4.68g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.04g | 1% |
| Protein 1.28g | 2% |
