Tuna Burgers with Wasabi Slaw

These burgers have an Asian spin thanks to the addition of fresh ginger and a spicy wasabi slaw.

For the Wasabi Slaw:

2 tablespoons wasabi powder

1 1/2 tablespoons water

1/2 cup mayonnaise

1 teaspoon grated fresh ginger

1 clove garlic, minced

2 cups angel hair coleslaw mix (or finely shredded green cabbage)

Kosher salt and freshly ground black pepper

For the Tuna Burgers:

1 pound sushi-grade tuna, cut into 1-inch pieces

2 tablespoons Dijon mustard

1 clove garlic, minced

1 tablespoon finely diced shallots

1 tablespoon finely grated fresh ginger

1 teaspoon finely grated lemon zest

Vegetable oil, for the grates

4 hamburger buns, split in half

To make the Wasabi Slaw: In a small bowl mix together the wasabi powder and water until a paste is formed. Add the mayonnaise, ginger, and garlic and stir until well combined.

Place the slaw in medium bowl. Add the wasabi mayonnaise and toss until evenly coated. Season with the salt and pepper to taste. Cover and refrigerate until ready to serve.

To make the Tuna Burgers: Place the tuna in a food processor and chop until coarsely ground. Do not over-process. You want the tuna to be minced not pureed, similar to the texture of hamburger meat. Transfer the tuna to a large bowl. Add the mustard, garlic, shallots, ginger, and lemon zest and gently stir to combine. Divide the meat into 4 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a 3/4-inch-thick patty. Cover, place in the refrigerator, and chill for at least an hour or as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the burgers on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 3 to 4 minutes per side for medium-rare. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, place each burger on the bottom half of a bun and garnish with the wasabi slaw. Top each burger with a bun top. Serve immediately.

Serves 4.

Cooking Tip: Not a fan of slaw? Then use the wasabi mayonnaise as a condiment rather than a dressing.

Do-Ahead: The tuna burgers are refrigerated for an hour before cooking to help them keep their shape. The burgers, as well as the slaw, can be assembled as long as 24 hours in advance. Just be sure to cover and refrigerate until ready to grill.