Thai Tuna Burger
By Jackie Plant and Fraya Berg, From the June 2004 issue of Parents magazine

This meal is tasty and satisfying. We've cut carbs by tossing the bun and replacing it with a crunchy salad.

Burgers
2 slices firm white bread, for bread crumbs
1 lb. fresh tuna fillet, cut into cubes
2 green onions, thinly sliced
1/4 cup cream of coconut (such as Coco Lopez)
1 1/2 tsp. grated ginger
1 garlic clove, crushed
1 tsp. salt
1/2 tsp. sesame oil
1 tsp. lime juice

Salad
1 1/2 Tbs. vegetable oil
1 Tbs. seasoned rice vinegar
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. sesame oil
3 cups thinly sliced napa cabbage
1/2 cup thinly sliced radishes
1/2 cup shredded carrots
2 green onions, thinly sliced
toasted sesame seeds, for garnish

Tear bread into chunks, and place in a food processor. Pulse to make fresh bread crumbs. Transfer crumbs to bowl; set aside. Place tuna in processor, and pulse 5 seconds. Return crumbs to processor; add green onions, cream of coconut, ginger, garlic, salt, sesame oil, and lime juice; pulse to blend. Shape mixture into 4 patties. Heat grill.

Prepare salad: In small jar with tight-fitting lid, combine oil, vinegar, sugar, salt, and sesame oil; shake well. In large bowl, toss together cabbage, radishes, carrots, and green onions. Let stand 10 minutes; retoss before seving.

Spray patties with vegetable cooking spray, and grill over medium-high heat for 3 minutes per side. Toss salad with dressing. Serve tuna burgers with salad. Garnish with toasted sesame seeds.

Makes 4 servings.
Nutrition per serving: 326 cal; 29g protein; 16g fat; 15g carb; 75mg calcium; 2g fiber.