Asian Tuna Burgers with Ginger Soy Cashew Cream

Ingredients

• 1/2 cup cashews + water for soaking
• 1/4 cup water
• 2 tsp minced ginger
• 2 tsp soy sauce
• 2 tsp sriracha
• 1 tsp pure maple syrup
• 30 Almond Blue Diamond Nut Thins*
• 1/4 cup almond meal
• 1 egg
• 3 tbsp diced onion
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp minced ginger
• 1 tsp sriracha
• 1 tsp pure maple syrup
• 2-5oz cans tuna, drained
• Oil, for cooking

Instructions

1. 1

   Place cashews in a small bowl. Cover with warm water and set aside to soak while you make the burgers.

2. 2

   Place Nut Thins in a blender or food processor (I used my Nutribullet) and blend until they resemble bread crumbs.

3. 3

   Place Nut Thin crumbs, almond meal, and egg in a medium mixing bowl. Stir until well-combined. Add onion, garlic, soy sauce, sesame oil, ginger, sriracha, and pure maple syurup. Stir to combine.

4. 4

   Add drained tuna and stir to combine (I used my hands). Form into four tightly-packed patties. Place patties on a plate and cover with foil. Refrigerate for at least 30 minutes.

5. 5

   Meanwhile, drain soaked cashews. Place in high-speed blender or food processor (I used my Nutribullet) and add 1/4 cup water, ginger, soy sauce, sriracha, and pure maple syrup. Blend until completely smooth and creamy.

6. 6

   Heat a large skillet over medium heat. Spray with olive oil spray or drizzle pan with oil of choice. Once the pan is hot, add tuna burgers. Cook for 3 minutes on the first side, flip, and cook for 2 minutes on the other side (or until browned).

7. 7

   Serve on whole grain buns or over a bed of greens with cashew mayo.