Spicy Bangkok Ahi Tuna Burgers

Ingredients

Ginger and Garlic Mayonnaise:
1/2 cup of mayonnaise
2 cloves of fresh garlic, minced
1 tablespoon of fresh ginger, peeled and minced
Tangy Coleslaw:
3 tablespoons rice wine vinegar
2 tablespoons of extra virgin olive oil
3 cups of bagged broccoli coleslaw
1/8 teaspoon salt
1/8 fresh ground black pepper
Patties:
3 lbs fresh Ahi tuna steaks
2 tablespoons chili paste
zest of one lemon
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh ginger, peeled and minced
2 cloves of fresh garlic, minced
1/4 cup light soy sauce
1/4 cup coconut milk
2 teaspoons salt
3 teaspoons fresh ground black pepper
vegetable oil for grilling surface
6 Kaiser rolls
6 tablespoons butter, softened

Instructions

To prepare garlic ginger mayonnaise, combine mayonnaise, garlic and ginger, stir until well mixed. Cover and refrigerate. To prepare coleslaw, whisk together vinegar and olive oil until well mixed. Combine dressing, coleslaw, salt, and pepper. Cover and refrigerate. To prepare patties, cut tuna into 1 inch cubes and place in food processor and pulse until ground. Place tuna in large mixing bowl with chili paste, lemon zest, cilantro, ginger, garlic, soy sauce, coconut milk, salt, and pepper. Combine with hands until well mixed, handling mixture as little as possible to avoid compaction. Clean hot grill with wire brush and brush grilling surface with vegetable oil. Place patties on grill, grilling for approximately 3-4 minutes, then turning gently cooking approximately another 5 minutes until fish appears golden and edges flake easliy with fork. Spread rolls with 1/2 tablespoon of butter on split sides. Place butterd side down on grill, grill until toasted and golden. Spread generous amount of mayonnaise on each split side of roll. Place each patty on the split side of bottom half of roll and top with 1/2 cup of coleslaw mixture. Add top of roll and serve. Makes six servings.