• 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


Sauce Preparation
  1. Pulse the carrot and ginger in a food processor until finely chopped.
  2. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth.
  3. Drizzle in 2 tablespoons water and combine; season with salt and pepper.
  4. Transfer the sauce to a bowl and set aside.
Burger Preparation
  1. Chop the tuna into chunks.
  2. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces.
  3. 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.
  4. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
  5. 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.
  6. Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Makes 4 burgers, Difficulty: Easy

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

Original Recipe & Photo Licensed Under CC BY-SA 3.0