Asian Tuna Burger with Wasabi Honey Mustard Slaw

I’m wearing short sleeves and pulling out the spring/summer recipes while I can. Springtime has finally arrived in Frankfurt! The high yesterday was 60F. Never mind that snow is forecast for Monday. [womp. womp.]

To celebrate the sun while it was around, I decided to cook one of my very favorite recipes. It’s sweet, spicy and savory. These little burgers pack a huge punch of flavor with ginger, garlic and soy sauce. But the real star of this meal is the wasabi honey mustard sauce. I just want to cover everything in it.

Typically, I eat the burgers on toasted hamburger buns or English muffins, or I put them in wraps with salad. With my self-imposed ban on processed carbs, I just served them over a mango slaw.


Asian Tuna Burgers

2, 6 oz. cans of tuna in water, drained and flaked
¼ cup green onions, finely chopped
1 carrot, grated
2 garlic cloves, pressed
1-inch of ginger, grated
2 T. soy sauce
2 eggs
1/3 cup cornmeal (or ½ cup of panko bread crumbs)
Coconut oil
Makes 6 paddies.

In a medium bowl, add all ingredients except the oil and mix until combined. Then form the tuna mixture into paddies. In a nonstick pan, bring the oil to medium heat and cook paddies about 4 minutes on each side or until golden brown. Serve with wasabi honey mustard sauce over slaw or salad or in a wrap or bun.


½ red onion, finely chopped (optional)
2½ cups green cabbage, shredded
½ mango, diced
½ yellow bell pepper, diced
2 stalks celery, diced
1 T. sesame seeds

Combine all ingredients in a medium bowl and toss with dressing recipe below.

Wasabi Honey Mustard Sauce (double recipe if you want dressing and side sauce)

1/2 cup plain yogurt
2-3 T. mayo
2 T. honey
1 tsp. mustard powder or 1T. mustard
1 tsp. sesame oil
1 tsp. plus wasabi powder or 2 tsp. plus paste (start small and adjust to taste)
Salt and pepper

To turn sauce into salad dressing add 3 T. rice wine vinegar

Combine all ingredients in a small bowl. Whisk until smooth.

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