Finely chop the tuna and salmon. In a large mixing bowl combine tuna and salmon with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper. Shape into 6 patties about 3/4 inch thick.

Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Brush the flatbread with remaining olive oil. Toast on grill rack for 1 to 2 minutes or until golden brown.

Serve burgers folded in flatbread and topped with Aquavit Green Cabbage Slaw and, if desired, yellow tomato slices. Makes 6 burgers.

Combine 1/2 cup plain low-fat yogurt; 1 to 2 cloves garlic, chopped; 2 tablespoons snipped fresh parsley; 2 tablespoons snipped fresh dill; and 2 tablespoons freshly squeezed lime juice in a food processor or blender container. Add 1/8 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Cover and process or blend until smooth. Toss with 3 cups finely shredded Napa cabbage in a large mixing bowl. Cover and refrigerate until using or overnight. Makes 4 to 6 servings. Nutrition facts per serving: 33 cal., 1 g fat (0 g sat. fat), 2 mg chol., 78 mg sodium, 5 g carbo., 2 g fiber, 2 g pro. Daily Values: 16% vit. A, 34% vit. C, 11% calcium, 2% iron.