What did you make for Fathers Day?

Tuna Burgers with Carrot Ginger Sauce

Ingredients

For the Sauce:

• 1 small carrot, roughly chopped
• 1 1/2-inch piece ginger, peeled
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper

For the Burgers:

• 1 pound sushi-grade tuna
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1 cup spicy sprouts, for garnish
• 4 whole-grain hamburger buns
• 1/2 avocado, sliced

Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Grilled Sweet Potatoes with Cilantro

Ingredients

• 3 sweet potatoes, unpeeled
• Kosher salt
• 2 teaspoons finely grated lime zest
• Pinch of cayenne pepper
• 1/4 cup canola oil
• Freshly ground pepper
• 1/4 cup finely chopped fresh cilantro

Directions

Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.

Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Leave a comment and tell us what you made for that special person in your life!