AHI TUNA BURGER TERIYAKI
1 cup soy sauce
1/4 cup Colavita Premium Canola-Olive Blended Oil
2 tablespoons honey
2 teaspoons Grey Poupon Honey Dijon Mustard
3/4 teaspoon grated ginger root
4 cloves garlic, minced
2 lbs. boneless, skinless ahi tuna steak (yellow fin tuna)
2/3 cup mayonnaise
1 tablespoon reserved teriyaki sauce
CREAMY NAPA CABBAGE SLAW
4 cups napa cabbage-cut into thin strips
2 tablespoons minced fresh green onion
1/2 teaspoon finely minced ginger root
1/4 teaspoon salt
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh green onion
3 tablespoons fresh chopped basil leaves
1 tablespoon Grey Poupon Honey Dijon Mustard
1 teaspoon salt
2 tablespoons reserved teriyaki sauce
Colavita Premium Canola-Olive oil blend to oil hands
Vegetable oil to brush grill grate
6 large sesame seeded Kaiser rolls
6 fresh pineapple rings-sliced 1/4-inch thick
1 California avocado-peel, remove pit & dice
To make teriyaki sauce, whisk the soy sauce, canola-olive oil, honey, mustard, ginger and garlic together in a medium bowl. Reserve 3 tablespoons teriyaki sauce in a small bowl until needed. Pour remaining sauce into a large zip lock plastic baggie. Add tuna to baggie; seal and turn baggie several times to coat tuna. Refrigerate for 30 minutes, turning baggie twice during the 30 minutes.
To make teriyaki mayo, whisk mayonnaise and 1-tablespoon reserved teriyaki sauce together in a small bowl. Cover and refrigerate until serving time.
To make slaw, combine cabbage, onion, ginger and salt in a medium bowl; toss together. Refrigerate covered until serving time.
To make patties, retrieve tuna from refrigerator after 30 minutes. Remove tuna from baggie to a cutting board, shaking off excess sauce into baggie. Discard sauce. Finely chop tuna and place into a medium bowl. Add red pepper, onion, basil, mustard, salt and remaining 2 tablespoons reserved teriyaki sauce to bowl. Coat your hands with canola-olive oil blend and mix ingredients, handing as little as possible. Divide mixture into 6 equal portions. Form 6 patties about 3/4 inch thick, making a dimple in the center of each patty. Refrigerate patties 45 minutes.
In a charcoal grill with cover, prepare a medium-hot fire or preheat a gas grill to medium-high.
When fire is ready and patties have chilled 45 minutes, brush grill grate with vegetable oil or spray a perforated grill tray. Place patties on grill grate or tray, cover grill and cook, turning once, until patties are opaque throughout-about 3 to 4 minutes per side or to desired doneness. The final few minutes of grilling, place rolls cut side down and pineapple rings along inside edge of grill. Lightly toast rolls and grill pineapple to lightly golden, turning slices.
Meanwhile, retrieve mayo and cabbage mixture. Stir 3 tablespoons teriyaki mayo into cabbage mixture; toss to coat. Fold diced avocado into cabbage slaw.
To assemble burgers, spread each roll bottom with about 2 tablespoons remaining teriyaki mayo then top with a patty. Spoon an equal portion of slaw over each patty and add a pineapple ring. Cover with roll top.