Terrific Pacific Rim Tuna Burgers with Cucumber Shiitake Shoestring Seared Slaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Lots of Oriental flavors are fused into the style of Northwest cuisine due to the large Asian population that has been here for decades.Living close to the Pacific coast also means really nice fresh fish can be readily found so using a combination of tuna with an Asian twist makes for a fitting and great local burger.


Cucumber Slaw
2 cups water
1/2 of an English cucumber cut crosswise
2 tablespoons unsalted butter
1 cup sliced shiitake mushrooms
1/3 cup matchstick cut radishes, cut from large long radishes so they average about 2 inches long
2 teaspoons minced peeled ginger
1 teaspoon minced garlic
2 teaspoons fish sauce
3 tablespoons Thai sweet chili sauce
Tuna Burger
2 teaspoons vegetable oil
1/3 cup finely chopped green onion
1 tablespoon tamari sauce
1 tablespoon black sesame seeds
1-1/2 teaspoon medium coarse sea salt
1/2 teaspoon fresh cracked black pepper
2 pounds well chilled Ahi tuna, cut into 1/2 inch cubes
6 sesame rolls, split


Cucumber slaw
Heat a standard outdoor grill to medium-high direct heat. Boil water in a small ovenproof saucepan on top the grill rack. Meanwhile cut cucumber in half crosswise once again. Using a madoline(a hand julienne slicer can be used too) adjust julienne slicer to 1/8-inch thick. Slice cucumber into long strips on one side until core is reached then turn a quarter and continue slicing and rotating until nothing is left on both halves but the cores, discard the cores. Place cucumber strips in a large colander and pour the boiling water over to soften. Drain strips then place on a large clean kitchen towel to dry.
Melt butter in large ovenproof skillet on top grill rack then saute the mushrooms and radishes just until they soften about 3 minutes. Add the ginger, garlic and cucumber, saute 2 minutes more then stir in fish sauce and chili sauce. Set aside.
Tuna Burgers
Brush grill with vegetable oil and maintain a medium-high heated grill. In a large bowl mix together the green onion, tamari, sesame seeds, salt and pepper. Gently mix in tuna then divide into 6 portions. Form portions into patties, grill 2 minutes and turn with a large spatula. Grill 1 minute more or until desired degree of doneness. While burgers are grilling lightly toast cut side of rolls.
Place burgers on bottom half of rolls, top with the cucumber slaw and last add roll tops.
Serves 6