Spicy tuna, dill, caper and mint burger
» SERVES 4 150g potato, peeled, roughly chopped and boiled 185g tinned chilli tuna in oil, drained 2–3 tbsp dill, finely chopped 2 tbsp mint leaves, finely chopped 2 tbsp capers, drained, rinsed and finely chopped 1 fresh red chilli, finely sliced, to taste (optional) 2 eggs, lightly beaten 1 tsp mustard 15–20g preserved lemon rind, finely chopped (optional) 25g (¼ cup) almond meal Olive oil, for frying 1 Drain the boiled potato, then transfer it to a large bowl. Use a potato ricer or a fork to mash well. 2 Add the drained tuna, herbs, capers, chilli, eggs, mustard and preserved lemon rind, if using. Season with salt and pepper, and stir well until everything is completely combined. 3 Spread the almond meal evenly on a small plate, ready to coat the burgers. 4 Divide the tuna mixture into four, and gently shape each portion into a patty using clean hands. Place each one on the almond meal, and gently coat it on all sides. 5 Heat a large non-stick frying pan with a splash of olive oil over a medium–high heat, then add the patties one at a time. Keep an eye on them to ensure they don’t stick to the pan. 6 Cook for a couple of minutes on either side, and then serve with a salad, or in a gluten-free bun with any toppings you like.