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Tuna Burger

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Ingredients

3 Sprig Fresh Basil
3 Sprig Fresh Mint
4 Spring Onions
1 Fresh Red Chilli
1 Lemon
600g Fresh Tuna Steak
1 pinch Ground coriander
Olive Oil
1/2 A Round Lettuce
1 Handful Rocket Leaves
2 Ripe Tomatoes
4 Ciabatta Rolls
Spicy mayo
Spicy Sriracha Mayo
1 Cup Mayonnaise
1/2 Cup Sour Cream
1 1/2 Tsp Sriracha
1 Tsp Rice Vinegar
1 Tsp Honey
4 Grilled scallions Chopped
Salt and freshly ground black pepper

Tuna Burger

  • Medium

Ingredients

  • Spicy Sriracha Mayo

Directions

Steps

1
Done

Pick the herb leaves, trim and roughly chop the spring onions and chilli (and finely grate the lemon zest, then place into a food processor.

2
Done

Roughly chop the tuna and add to the processor with the ground coriander, then pulse until fairly fine.

3
Done

Divide into 4, shape and squash into patties, then chill in the fridge for at least 30 minutes to firm up.

4
Done

Preheat your barbecue or griddle pan to high. Brush the burgers all over with a little oil and season lightly with sea salt and black pepper.

5
Done

Grill the burgers for 2 minutes on each side, or until cooked to your liking – the cooking time will depend on how thick you make them. It's OK to eat them when they're still a little pink inside, but if you want to cook them through, go ahead.

6
Done

Trim and separate the lettuce leaves, and slice the tomatoes into rounds.

7
Done

Halve the ciabatta rolls or burger buns, then toast the lightly on the barbecue or griddle.

8
Done

To assemble, place a hot tuna patty into the toasted roll or bun, then layer up with some lettuce leaves, rocket, sliced tomato and spicy mayo.

9
Done

Mix everything together apart from the spring onions.
Grill the spring onions and chop into to the mix.

The Cafe

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