Ingredients for Vietnamese Tuna Burger

• 1/2 tablespoons seasoned rice vinegar

• 1 tablespoon plus 1 teaspoon sesame oil, divided

• 1/2 tablespoons plus 1/4 teaspoons brown sugar, divided

• 1 cup shredded red cabbage

• 1/2 cup shredded carrots

• 1/2 cup broccoli slaw

• 1/2 cup chopped fresh coriander

• 1/4 cup chopped fresh mint

• 1 tablespoon plus 1 teaspoon fish sauce

• 1 tablespoon plus 1 teaspoon light soy sauce

• 575g tuna steak, finely chopped

• 60g sliced spring onions

• 60g panko breadcrumbs

• 4 hamburger buns, split

In a bowl, combine vinegar, 1 teaspoon oil and 1/4 teaspoons sugar. Add cabbage, carrots and broccoli slaw; toss and set aside. In a second bowl, combine coriander, mint, fish sauce, soy sauce and remaining 1/2 tablespoons sugar. Add tuna and spring onions; mix until combined. Form tuna mixture into four 3/4-inch-thick patties. Place panko on a plate; coat each patty with crumbs. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Cook burgers, flipping once, until well browned, about 4 minutes per side. Place 1 burger on bottom of each bun; top with 1/4 of slaw and other bun half.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.