• 2 sprays cooking spray
• 5 oz uncooked tuna, cut into chunks
• 2 medium uncooked scallions, thinly sliced, divided
• 1 tbsp cilantro, chopped
• ¼ tsp ginger root, peeled, minced
• ¼ tsp minced garlic
• ¼ tsp table salt, divided
• 1 tbsp reduced-calorie mayonnaise
• ½ tsp sriracha hot sauce
• ¼ tsp orange zest, grated
• ¼ tsp lemon zest, grated
• 1 small cucumber, peeled and shaved into lengthwise ribbons with a vegetable peeler
• 1 small uncooked carrot, peeled and shaved into lengthwise ribbons with a vegetable peeler
• 1 lettuce leaf, large, red-leaf, torn into small pieces
• 1 tsp fresh lemon juice
• 1 tsp olive oil

1. In a food processor, place tuna and half of scallions and pulse until finely chopped but not puréed. Transfer to a medium bowl and add cilantro, ginger, garlic, and 1⁄8 tsp salt; mix well. Form the tuna mixture into a 1⁄2-inch-thick patty and refrigerate for 10 minutes.
2. Meanwhile, in a small bowl, combine mayonnaise, sriracha, orange zest, and lemon zest; mix well. In a 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 a 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 tuna patty, 2 cups salad, and 1 tbsp sriracha mayo!