Hawaiian Tuna Burgers with Carrot-Beet Slaw

These Hawaiian tuna burgers are full of lean protein and bursting with tropical flavor. The carrot beet slaw adds a tangy crunch.
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Hawaiian Tuna Burgers with Carrot-Beet Slaw

Hawaiian Tuna Burgers with Carrot-Beet Slaw

  • Duration
  • Cook Time
  • 4Servings

Ingredients

  • 4 2-oz peeled pineapple rounds

  • 4 4-oz boneless, skinless tuna fillets, about ½ inch thick

  • Olive oil cooking spray

  • 1 cup peeled and grated carrot

  • 1 cup peeled and grated beet

  • 1 cup peeled and grated jicama

  • ½ loosely packed cup fresh cilantro leaves

  • 1 tbsp finely chopped raw unsalted peanuts

  • 1 tbsp tahini

  • 1 tbsp fresh lime juice

  • 1 tsp raw honey

  • ½ tsp low-sodium soy sauce

  • ½ tsp fresh grated ginger

  • Sea salt and ground black pepper, to taste

  • 1 tsp red chile paste

  • 4 to 8 leaves spinach

  • 4 whole-wheat hamburger buns

Preparation

1. Preheat an outdoor grill to high. Add pineapple and grill until edges are golden brown, about 3 minutes per side; set aside. 

2. Mist tuna on all sides with cooking spray. Grill for 4 minutes per side, until cooked through and outside turns from red to brown. 

3. Meanwhile, in a large bowl, combine carrot, beet, jicama, cilantro and peanuts and toss gently. In a small bowl, whisk 2 tbsp water, tahini, lime juice, honey, soy sauce, ginger, salt and pepper until well blended. Add 2 tbsp plus 2 tsp tahini mixture to carrot-beet slaw and toss to coat. Whisk chile paste into remaining tahini mixture. 

4. Layer pineapple, tuna, spinach and tahini mixture between buns, dividing evenly. Serve with carrot-beet slaw.

Nutrition Information

  • Serving Size: 1 Burger and 2 ⁄3 Cup Carrott-Beet Slaw
  • Calories: 349
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 53 mg
  • Fat Content: 7 g
  • Fiber Content: 8 g
  • Protein Content: 32 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 376 mg
  • Sugar Content: 15 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 3 g