I usually like my tuna lightly seared or served raw as sashimi, but with either lower quality or older pieces of tuna from a supermarket, you can easily whip them into a wonderful patty and serve as a classy little salad. Because tuna’s pretty meaty – and a bean salad fairly substantial – you can easily adjust the proportions to make it either a lunch or dinner portion.
The credit for this recipe goes to John
, I’ve merely made some interpretations on the quantities as they worked when I did it… Best to prepare the bean salad first since that can wait on the side as you prep the tuna burgers.
- Juice of one lime
- Two tablespoons of olive oil
- One teaspoon of dijon mustard
- Four smallish spring onions, finely chopped
- One can of cannellini beans (rinsed)
- 3-4 tablespoons parsley
Cannellini bean salad
In a mixing bowl, mix the lime, mustard and oil until it has a creamy consistency. Add seasoning to taste – go heavy on the pepper. Now add the spring onions and the beans and mix well. Add parsley later, shortly before serving.
- 450g tuna – for 3 people for dinner portions (two each)
- 2 medium sticks of lemongrass, discard ends and outer layers and finely chop
- 1.5 inches squared of ginger, finely chopped
- 2 medium sized chillis, fairly hot, finely chopped (to taste)
- 3 shallots, finely chopped
- 1 teaspoon soya sauce
- Zest and juice of 1 lime
Gently fry the shallots with the chilli, ginger and lemongrass spices; do not brown. Meanwhile, finely dice the tuna in a mixing bowl and add the lime zest and soya. Once the shallots and spices are sweated down, add them to the bowl along with the juice of the lime and form the mixture into six round patties. Fry them in a hot pan with olive oil, browning well on each side and cooking until done in the centre
Tuna burger with cannellini beans
Serve the burgers on top of the canellini beans and bung a bit of parsley on top. The dish is nicely accompanied by a peppery salad of watercress and rocket, dressed with oil, soya sauce and lime juice. Enjoy!