Aquavit Tuna and Salmon Burgers Recipe

Aquavit Tuna and Salmon Burgers Recipe

  • 1 pound fresh tuna fillet
  • 1/2 pound fresh salmon fillet
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon purchased pickled ginger, finely chopped
  • 1 tablespoon chili sauce
  • 2 teaspoons wasabi paste
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 6 soft flatbreads, such as Afghan bread, naan, lefsa, or split rolls
  • Yellow tomato slices (optional)
  • Aquavit Green Cabbage Slaw:
  • 1/2 cup plain low-fat yogurt
  • 1 clove garlic, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons freshly squeezed lime juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 cups finely shredded Napa cabbage
  1. Finely chop the tuna and salmon. In a large mixing bowl combine tuna and salmon with cilantro, lime juice, garlic, 4 teaspoons of the extra-virgin olive oil, the ginger, chili sauce, wasabi, salt, and pepper. Shape into 6 patties about 3/4 inch thick.
  2. 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 degrees 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.
  3. Serve burgers folded in flatbread and topped with Aquavit Green Cabbage Slaw and, if desired, yellow tomato slices.
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