This recipe comes from BBC Good Food Magazine. It oozes juice and tastes amazing. In fact the raw mix is so good I can imagine serving that as a starter in a bed of lettuce. We always have this with sweet potato fries. You can get me on the trade description act though here because I roast them not fry them., coated in some oil, salt, smoked paprika and then dusted with semolina.
Ingredients: for two people
- 300g fresh tuna steak
- 1 garlic clove, finely chopped
- small knob fresh ginger, peeled and finely chopped
- 1 tbsp soy sauce
- handful coriander leaves, chopped (of course I substitute for some parsley)
- 1 tbsp sunflower oil
- burger buns, lettuce leaves, sliced tomato and avocado, to serve
- Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. If you have one, a large rocker chopper (for herbs) is great for this.
- Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
- Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. To be honest though, I wouldn’t actually bother with this recipe if you want it to be cooked thoroughly all the way through. You will lose all the lovely juiciness.
- Serve the burgers in toasted buns with lettuce, tomato and avocado