Asian Tuna Burgers

Ingredients

• 1.5 pounds tuna steaks cut into 1-inch cubes
• 0.5 cup cilantro sprigs 
• 1.5 cups cucumber english thinly sliced
• 1 tablespoon ginger fresh grated peeled
• 0.5 cup green onions minced
• 1.5 teaspoon juice of lime fresh
• 0.3 teaspoon lime rind grated
• 1.5 tablespoons lower-sodium soy sauce 
• 6 tablespoons canola mayonnaise 
• 0.8 cup onion red vertically sliced
• 0.3 teaspoon salt 
• 9.6 ounce sandwich buns 
• 4.5 tablespoons seasoned rice vinegar divided
• 1 teaspoon sugar divided

Equipment

• food processor
• bowl
• whisk
• grill
• slotted spoon

Directions

1. Preheat grill to medium-high heat.
2. Combine first 3 ingredients in a small bowl. Cover and chill.
3. Dissolve 1/4 teaspoon sugar in 3 tablespoons vinegar in a medium bowl, stirring with a whisk.
4. Add cucumber and red onion; toss to coat. Cover and chill.
5. Place tuna in a food processor; pulse until finely chopped.
6. Combine chopped tuna, green onions, next 3 ingredients (through salt), 1 1/2 tablespoons vinegar, and 3/4 teaspoon sugar in a bowl. Divide mixture into 6 equal portions with moist hands, shaping each into a 1/2-inch-thick patty. Press thumb in center of patty, leaving a nickel-sized indentation.
7. Place patties on grill rack coated with cooking spray; grill 4 minutes. Turn patties over; grill 4 minutes or until desired degree of doneness.
8. Remove from grill; cover and let stand 5 minutes.
9. Spread 1 tablespoon mayonnaise mixture evenly on cut sides of each bun. Top bottom halves of buns with patties. Spoon cucumber mixture evenly on top of patties, using a slotted spoon. Arrange cilantro evenly over cucumber mixture. Cover with bun tops.
10. Serve immediately.