Claire's Cake Bake and Other Foodiness » tuna burgers

Tuna Burgers

Claire — Wed, 23 Jan 2008 19:31:00 +0000

This evening I made Tuna Burgers. You may remember I did make them last year, adapting a Simon Rimmer recipe for Salmon burgers. Anyway when I went to retrieve the recipe it was not on my blog so here goes – a slightly further adapted recipe:

250g – 300g Tuna Steaks
2 slices brown bread, crusts off (& magimixed into bread crumbs)
1/2 egg white
1 shallot or small chunk of red onion
Tablespoon dill
Salt & Pepper

1. Put bread into magimix & made breadcrumbs
2. Add red onion, and dill & blitz
3. Season
4. Add tuna (cut into chunks) & egg white – pulse magimix so small pieces of tuna remain

Turn the mixture out & shape into 2 ‘burgers’ – cover them up and pop them in the fridge for 1/2 hour

Heat some vegetable oil in a frying pan and lightly fry for around 3 or 4 minutes (depending on the thickness) on either side until cooked through in the middle

We served this with some organic mayonnaise flavoured with a little garlic, a squeeze of lemon juice & touch more dill.

We also had some homemade chips courtesy of ‘Cook with Gordon‘ -
2 Desiree potatoes scrubbed (skin left on) cut into eighths & parboiled for 3 minutes. Season, add a touch of olive oil & chilli flakes & pop on a hot baking tray in the oven set to 200°c for around 40 minutes until crisp.

Tasty Tasty Tuna Burgers

Claire — Sun, 15 Jul 2007 08:18:00 +0000

You may remember that we made some salmon burgers a few weeks ago & whilst they were nice, we said we’d like to try them with Tuna instead. So on Friday this is what we had and we both agreed that the recipe works better with Tuna and you even get a more ‘meaty’ flavour too.

We started with some homemade Bruschetta – one shallot, a good handful of organic cherry tomatoes, a tiny amount of garlic & a few leaves of basil – all finely chopped and left in the fridge for a little while. Then served on a few slices of ciabatta and a drizzle of some grassy olive oil.

The burgers were made just the same way as the salmon burgers and this time I left them in the fridge for an hour or so before cooking them. I also coated them in a small amount of flour too & this gave them a good golden colour once cooked. Served on a ciabatta bun with lettuce, cucumber and lemon mayonnaise with a side serving of rustic chips and the obligatory glass of white wine. A perfect Friday night tea.

Mr C said he’d quite like a tomato salsa type accompaniment next time so maybe we’ll have to try it again in a few weeks.

I didn’t make anything for pudding but we accidentally picked up 2 slices of blueberry cheesecake which went down very well.