Thai tuna burgers with wasabi lime coconut coleslaw

Sometimes a beef burger can be too heavy, but seafood is the perfect alternative. When you think about a juicy burger, chances are you’re thinking of one that’s made with beef. But while there’s a time and place for those juicy gourmet burgers, sometimes you want something a little different. Luckily, you can make a patty out of almost anything.Salmon burgers I have to say "don´t impress me much."
If you're after healthy but delicious then these tuna burgers are quick, tasty and perfect for a barbecue; and food always tastes better when you have made it yourself.
As a mouthwatering alternative to the beefburger, the tuna burger has a lot going for it. You still get a nice chunky bunful to sink your teeth into, but with the added advantage of it being all round healthier and better for you.Tuna is high in vitamin B12, which stimulates the brain's production of serotonin, a neurotransmitter that helps you relax.
 These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tort man pla. Use best-quality tuna so you can serve the burgers medium rare.The fresh cool coleslaw balances the rich meatiness of the tuna.

Thai tuna burgers with wasabi lime coconut coleslaw
To give this recipe your own unique twist, you can always add more or different ingredients to the tuna mix.
Makes 4 
FOR THE BURGER
600g (1.25lbs)best quality tuna steak   
1 tsp sesame oil 
tbsp soya sauce
tbsp Thai fish sauce(nam pla)
heaped tsp sriracha sauce or chilli sauce
heaped tbsp finely chopped fresh coriander
tsp ground cumin
2tsp fresh ginger,grated
2 cloves garlic, crushed
tsp piri piri flakes
tbsp sunflower or nut oil
Roughly chop the tuna and put in a food processor.Pulse until fairly fine.
In a large mixing bowl combine the tuna with the rest of the ingredients until well amalgamated.With the help of a pastry cutter form into four equal 9cm patties.Set aside in the refrigerator for at least 1 hour or until ready to cook.

Heat oil in a large nonstick pan over a medium heat.Cook patties to medium rare,about 2 minutes per side.Spread mayonnaise on cut sides of each burger bun.Divide burgers and slaw among bottom halves of buns.Sandwich with top halves

FOR THE COLESLAW
1/2 cup radishes(3-4) grated
1/2 cup carrot grated
1 cup shredded cabbage
1 spring onion shredded
Mix carrot,radish,spring onion and cabbage in a medium bowl

FOR THE WASABI LIME COCONUT MAYONNAISE
Tbsp home made mayonnaise
dsp wasabi paste
dsp coconut oil
Tbsp dessicated coconut
juice and zest of 1 lime
Put all ingredients in a small food processor and blitz.Adjust to taste and achieve desired texture by adding more coconut oil if necessary.You should be looking for a dropping consistency.