Tuna Burger with Cole Slow Salad

A fish version of the legendary dish for any company.

Ingredients

• Burger bun - 1pc.
• Mayonnaise - 5 g
• Ground pepper - 2 g
• Red tobasco sauce - 2 g
• Tomatoes - 1 pc.
• Caramelized onions - 2 g
• Tuna fillet - 300 gr.
• Romano salad - a pair of leaves
• White cabbage - 5 g
• Carrots - 5 g
• Red onion - 3 g
• Sesame oil -2 g
• Garlic - 1 head
• Sour cream - 8 g
• Yogurt - 8 g
• Apple cider vinegar - 4 g
• Salt, pepper - to taste

Directions

1. If the tuna is frozen, defrost and cut into steaks. Pat dry with a paper towel and rub with salt, fry in a steak pan for 1-2 minutes over medium heat (for a more fried steak, increase the frying time to 4-6 minutes). Mix mayonnaise with tobasco sauce.
2. Cut cabbage, carrots and onions into strips. Season with salt and pepper to taste. Mix yogurt with sour cream. Chop the garlic finely and add to the mixture. Combine with vinegar, sesame oil and spices. Pour the sauce into the cole slow salad and stir.
3. Grease the bottom bun with mayonnaise and tobasco sauce. Place a piece of tuna, a couple of lettuce leaves and a couple of tomato slices on top, sprinkle with caramelized onions. Cover with the top of the pre-soaked burger sauce. Serve with cole-slow salad.