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grilling American
The Best Tuna Burger

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 1 1/4 pounds fresh tuna steak
  • A sprig of fresh basil
  • A sprig of fresh mint
  • 4 spring onions
  • A pinch of ground coriander
  • Zest and juice of 1 small lemon
  • Optional: 1 fresh red chilli, finely chopped
  • Olive oil
  • Sea salt and freshly ground black pepper
  • A handful of soft lettuce leaves, separated, washed and dried
  • A handful of arugula leaves, washed and dried
  • 2 tomatoes, washed and sliced
  • 4 ciabatta or hamburger buns

To serve:

  • 1 lemon, cut into wedges
  • Tomato ketchup

Directions

Whizz the tuna, basil, mint, spring onions, coriander and lemon zest and red chilli, if using, together in a food processor or, alternatively, chop them all up together finely with a big chopping knife. Tip the mixture out on to a clean work surface and divide into four equal pieces.

Wet your hands (so the tuna won't stick to them) and shape the lumps of tuna – first into balls, then into burgers by patting them down with the palm of your hand. Chill the burgers for at least half an hour to let them set.

Heat a barbecue or griddle pan until hot. Brush the burgers on each side with a little oil and season with a little salt and pepper. Grill for 2 minutes on each side or until cooked through – the cooking will depend on how thick you made your burgers. It's OK to eat them when they're still a little pink inside, but if you want to cook them through then go ahead.

Toast your buns lightly on the hot griddle pan or barbecue and make the burgers by filling each bun with a hot tuna pattie, some dressed salad leaves, some sliced tomato, a wedge of lemon on the side and some ketchup.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and 1 teaspoon of olive oil. Nutritional information does not include tomato ketchup for serving.

 

Nutritional Information

Nutrients per serving (% daily value)

498kcal (25%)
112mg (11%)
17mg (28%)
965mcg RAE (32%)
680mg
109mg
42g
3g
4g
54g
53mg (18%)
925mg (39%)
3g (14%)
12g (18%)
5mg (27%)
 

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