Asian tuna burg­ers

The Jewish Chronicle - - LIFE - LISA ROUKIN’S

Who would have thought you could make burg­ers taste so great from tinned tuna? The feed­back from my chief burger lover was that they are so “meaty” one would think they were eat­ing a beef burger. Makes: 14 Prepa­ra­tion: 30 min­utes Cook­ing: 30 min­utes

IN­GRE­DI­ENTS

1 tbsp co­conut oil (odour­less) 1 tsp sesame seed oil 1 large onion, finely chopped 1 tbsp agave syrup or honey 1 tbsp tamari soy sauce 1 tbsp sweet chili sauce 1 large hand­ful co­rian­der, chopped 3 cans of tuna, in spring wa­ter (drained) 1 large car­rot, grated 1 tbsp sesame seeds, toasted 3 eggs, medium Sea salt, white pep­per, gar­lic gran­ules 3 tbsp chest­nut flour (gluten free, avail­able in health shops)

Garnish

2 whole ro­maine let­tuce leaves Horse­rad­ish cream Red onion mar­malade or rel­ish 6 toma­toes, clas­sic vine, sliced 1 red onion, sliced

METHOD

Pre­heat the oven to 180°C.

Line a large bak­ing tray with My Re­la­tion­ship with Food sil­i­con bak­ing mat or bak­ing parch­ment.

Warm the co­conut and sesame oil in a large non-stick fry­ing pan over gen­tle heat and and add the onions. Sautée un­til soft and translu­cent, then add the agave syrup or honey, soy and sweet chili sauce.

Add the co­rian­der and con­tinue to cook for 2 min­utes, trans­fer into a bowl and leave to cool.

Put the drained tuna in a large mix­ing bowl and mix in the grated car­rot and sesame seeds. Stir the cooled onion mix­ture into the tuna.

Beat the eggs and sea­son with white pep­per, gar­lic gran­ules and sea salt. Add to the tuna and mix un­til com­bined. Add the chest­nut flour 2 ta­ble­spoons at a time. The burger mix­ture might seem soft, but once the first side is cooked, you’ll be able to flip them eas­ily.

Shape into 14 burg­ers, place on lined bak­ing sheet and bake for 30 min­utes. Half­way through, re­move from the oven and care­fully turn them over with a spat­ula.

Af­ter 30 min­utes, turn them over to serve that side up as that side will look bet­ter.

I pre­fer to serve them on Ro­maine let­tuce leaves but you could serve in a bun. Garnish with horse­rad­ish cream, red onion mar­malade or rel­ish, tomato and sliced red onions.

myre­la­tion­ship­with­food.com

PHOTO: DAVID MUNNS

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