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AHI TUNA BURGER TERIYAKI WITH CREAMY NAPA SLAW

Homemade teriyaki sauce marinates the ahi tuna before chopping and forming the tuna into patties. A creamy Napa cabbage slaw with diced avocado is spooned over the burger and a delicately grilled "fresh" slice of pineapple tops the slaw. The flavorful teriyaki mayo is slathered over the lightly toasted roll bottom and completes the building of this burger before closing it with the sesame seeded roll top.

Ingredients 

TERIYAKI SAUCE
1 cup soy sauce
1/4 cup Colavita Premium Canola-Olive Blended Oil
2 tablespoons honey
2 teaspoons Grey Poupon Honey Dijon Mustard
3/4 teaspoon peeled, grated ginger root
4 cloves garlic, minced
2 lbs. boneless, skinless ahi tuna steak (yellow fin tuna)
TERIYAKI MAYO
2/3 cup mayonnaise
1 tablespoon reserved teriyaki sauce
CREAMY NAPA CABBAGE SLAW
4 cups napa cabbage-cut into thin strips
2 tablespoons minced fresh green onion
1/2 teaspoon finely minced ginger root
1/4 teaspoon salt
PATTIES 1/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh green onion
3 tablespoons fresh chopped basil leaves
1 tablespoon Grey Poupon Honey Dijon Mustard
1 teaspoon salt
2 tablespoons reserved teriyaki sauce
Colavita Premium Canola-Olive oil blend to oil hands
Vegetable oil to brush grill grate
6 large sesame seeded Kaiser rolls
1 California avocado-peel, remove pit & dice
6 fresh pineapple rings-sliced 1/4-inch thick

Instructions 

To make teriyaki sauce, whisk the soy sauce, canola-olive oil, honey, mustard, ginger and garlic together in a medium bowl. Reserve 3 tablespoons teriyaki sauce in a small bowl and set aside until needed. Pour remaining sauce into a gallon size zip lock plastic baggie. Add tuna to baggie; seal and turn baggie several times to coat tuna. Refrigerate 30 minutes, turning baggie twice during the 30 minutes. To make teriyaki mayo, whisk mayonnaise and 1-tablespoon reserved teriyaki sauce together in a small bowl. Cover; refrigerate until serving time. To partially make slaw, combine cabbage, onion, ginger and salt in a medium bowl; toss together. Refrigerate covered until serving time. To make patties, retrieve tuna from refrigerator after 30 minutes and remove tuna from baggie to a cutting board, shaking off excess sauce into baggie. Discard sauce. Finely chop tuna and place into a medium bowl. Add red pepper, onion, basil, mustard, salt and remaining 2 tablespoons reserved teriyaki sauce to bowl. Coat your hands with canola-olive oil blend and mix ingredients, handing as little as possible. Divide mixture into 6 equal portions. Form 6 patties about 3/4 inch thick, making a dimple in the center of each patty. Refrigerate patties 45 minutes. In a charcoal grill with cover, prepare a medium-hot fire or preheat a gas grill to medium-high. When fire is ready and patties have chilled 45 minutes, brush grill grate with vegetable oil. Place patties on grill grate, cover grill and cook patties, turning once, until patties are opaque throughout-about 3 to 4 minutes per side or to desired doneness. The final few minutes of grilling, place rolls cut side down and pineapple rings along inside edge of grill. Lightly toast rolls and grill pineapple to lightly golden, turning slices. Meanwhile, retrieve cabbage mixture and teriyaki mayo. Stir 3 tablespoons teriyaki mayo into cabbage mixture; toss to coat. Fold diced avocado into cabbage mixture. To assemble burgers, spread each roll bottom with remaining teriyaki mayo-about 2 tablespoons, then top with a patty. Spoon an equal portion of slaw over patties and add a pineapple ring to each. Cover with roll top. 6 burgers

Comments 

Avoid mixing cabbage early, it will wilt. If the pineapple rings are not light golden when the rolls are ready, move over direct heat-you want them with grill marks.