“These meaty tuna burgers are great for the barbecue and a tasty change from beef burgers ”
- 600 g fresh tuna steak , from sustainable sources, ask your fishmonger
- 1 sprig of fresh basil
- 1 sprig of fresh mint
- 4 spring onions
- 1 pinch ground coriander
- 1 small lemon , zest and juice of
- 1 fresh red chilli , finely chopped
- olive oil
- sea salt
- freshly ground black pepper
- 1 handful round lettuce , leaves separated, washed and dried
- 1 handful rocket leaves , washed and dried
- 2 tomatoes , washed and sliced
- 4 ciabatta or hamburger buns
- 1 lemon , cut into wedges, to serve
- tomato ketchup , to serve
- These meaty tuna burgers are great for the barbecue and a tasty change from beef burgers.
- Whiz the tuna, basil, mint, spring onions, coriander and lemon zest and red chilli, if using, together in a food processor or, alternatively, chop them all up together finely with a big chopping knife. Tip the mixture out on to a clean work surface and divide into four equal pieces.
- Wet your hands (so the tuna won’t stick to them) and shape the lumps of tuna – first into balls, then into burgers by patting them down with the palm of your hand. Chill the burgers for at least half an hour to let them set.
- Heat a barbecue or griddle pan until hot. Brush the burgers on each side with a little oil and season with a little salt and pepper. Grill for 2 minutes on each side or until cooked through – the cooking will depend on how thick you made your burgers. It’s OK to eat them when they’re still a little pink inside, but if you want to cook them through then go ahead.
- Toast your buns lightly on the hot griddle pan or barbecue and make the burgers by filling each bun with a hot tuna pattie, some dressed salad leaves, some sliced tomato, a wedge of lemon on the side and some ketchup.
- Tip: Make sure your barbecue or griddle pan is nice and hot before you cook the burgers!