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For Burger
1 lb Tuna Fillets
1/2 lb Salmon Fillets
2 Tablespoons Cilantro (snipped)
2 Tablespoons Lime Juice
2 Garlic Cloves (minced)
2 Tablespoons Olive Oil
1 Tablespoon pickled Ginger (finely chopped)
1 Tablespoon Chili Sauce
1 1/2 teaspoons Wasabi Paste
1/4 teaspoon Salt
1/4 teaspoon Pepper
For Cabbage Slaw
1 Tablespoon Olive Oil
2 Garlic Cloves (chopped)
2 Tablespoons Parsley
2 Tablespoons Dill
2 Tablespoons Lime Juice (Put all in a blender and pulse)
1/8 teaspoon Salt
1/8 teaspoon Pepper
3 cups Cabbage
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Finely chop the tuna and salmon. In a large mixing bowl combine tuna and salmon with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper. Shape into 6 patties about 3/4 inch thick. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Brush the flatbread with remaining olive oil. Toast on grill rack for 1 to 2 minutes or until golden brown.
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