Zesty Tuna burger
A healthier take on a burger that's just as satisfying.
Prep Time10 mins
Cook Time10 mins
Servings: 2 people
Ingredients
- 200 g Fresh tuna steak
- 1 Garlic clove, finely chopped
- 1 thumb sized piece of ginger, finely chopped
- Couple of splashes of soy sauce
- Handful fresh coriander, finely chopped
- Zest of 1/2 a lime
Instructions
- Chop the tuna into small chunks, then either blitz through a blender or keep chopping until it resembles mince.
- Tip the tuna into a bowl and add the garlic, ginger, soy sauce, lime zest and coriander.
- Combine well using your hands and form into burgers. Don’t be tempted to press down too firmly as you’ll squeeze out the goodness.
- If you have time, leave on a plate in the fridge for at least 30 minutes to firm up.
- Either stick on the BBQ or heat a griddle pan and cook for 2-3 minutes on each side. Turn the burgers twice during cooking, rotating to get the griddle lines to cross. Remove from the heat and cover with foil to cook through for a further 5 minutes. This will allow the burger to continue cooking and also rest before serving. The meat won’t turn dark in colour - just make sure there’s no pink.
- Serving suggestion:If you think a burger isn’t complete without the bread, go for wholemeal with a scattering of seeds.For healthier chips, slice two medium potatoes into wedges, leaving the skin on. Lightly spray with rapeseed oil and pop in the oven at 200℃ for around 15 minutes, until crisp. Serve with a helping of mixed green salad and tomatoes. A little avocado on top is lovely too.
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