Add shallot, red pepper, parsley and garlic to food processor and pulse 3-4 times.
Whisk catsup, brown sugar, Worcestershire sauce, red wine vinegar, salt, black pepper and hot sauce together in bowl and add to food processor. Pulse 2-3 times.
Add tuna to food processor and turn on for 2-3 seconds ensuring that all ingredients are combined evenly. Run until everything is mixed to a consistency for making patties but do not over process.
Evenly portion all burger ingredients on a plate and then make 4 burger patties.
Place burger patties in refrigerator for ½ hour to 1 hour to firm.
Heat cast iron skillet to medium high. Add half of oil to skillet. Cook burgers in skillet for 1-2 minutes or until lightly seared on bottom. Pick up burgers and add a bit more oil to the skillet. Turn burgers and cook for another 1-2 minutes until lightly seared on other side. Do not overcook. Burgers should be lightly seared on outside and pink to light pink on inside.
Remove burgers from skillet and set aside.
Toast center of buns until lightly browned.
Brush Wharf dressing on center of both buns.
Add burger to bottom bun and top with slaw. Add top bun and chow!