Tuna Burger, Sriracha Mayo & Ribbon Salad

Instructions

1. In food processor, place tuna and half of scallions and pulse until finely chopped but not puréed. Transfer to medium bowl and add cilantro, ginger, garlic, and 1⁄8 tsp salt; mix well. Form tuna mixture into 1⁄2-inch-thick patty and refrigerate 10 minutes.
2. Meanwhile, in small bowl, combine mayonnaise, sriracha, orange zest, and lemon zest; mix well. In separate bowl, combine cucumber, carrot, lettuce, lemon juice, oil, remaining scallions, and remaining 1⁄8 tsp salt.
3. Over medium-high heat, warm ridged cast-iron grill pan. Spray tuna patty on both sides with nonstick spray. On pan, place tuna and grill until cooked to desired doneness, 21⁄2 to 3 minutes per side for medium.
4. Onto serving plate, mound cucumber salad and top with tuna burger. Over burger and salad, drizzle sriracha mayonnaise.
5. Serving size: 1 patty, 2 cups salad, and 1 tbsp mayo