Directions

1. 1

   In a small bowl, whisk together the rice vinegar, 1 teaspoon sesame oil, and ¼ teaspoon brown sugar. Add the shredded red cabbage, carrots, and broccoli slaw. Toss until well coated and set aside to marinate.

2. 2

   In a medium bowl, combine the fresh cilantro, mint, fish sauce, light soy sauce, and the remaining ½ tablespoon brown sugar. Add the finely chopped tuna and sliced scallions. Mix gently with your hands until the ingredients are evenly distributed, being careful not to break up the tuna too much.

3. 3

   Divide the tuna mixture into four equal portions. Form each portion into a patty roughly ¾ inch thick, packing gently but firmly.

4. 4

   Spread the panko breadcrumbs onto a shallow plate. One at a time, coat both sides of each tuna patty with the breadcrumbs, pressing gently so they adhere well.

5. 5

   Heat the remaining 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Once hot, carefully place the tuna patties in the skillet.

6. 6

   Cook the patties for about 4 minutes on the first side until golden brown and crispy. Flip each patty once and cook for another 4 minutes on the second side until well browned and cooked through to an internal temperature of 160°F.

7. 7

   Place the bottom half of each hamburger bun on a plate or serving surface. Top each with one cooked tuna patty.

8. 8

   Divide the marinated vegetable slaw into four portions and place one portion on top of each patty. Cover with the top half of the bun and serve immediately.