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Tuna burger & wasabi tofu ‘mayo’
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2 tsp sesame seeds
240g pack 2 Waitrose 1 Yellowfin Tuna Steaks
Spray olive oil (x 4 sprays)
½ x 300g pack Clearspring Silken & Smooth Tofu
1 tsp Chinese rice vinegar
1 lime, plus wedges to serve
½ tsp wasabi paste or powder, or to taste
2 essential Waitrose Giant Wholemeal Baps, halved and toasted
2 tbsp sushi ginger
75g pack pea shoots
1. Place the sesame seeds on a plate. Press the tuna into the seeds to coat. Warm a frying pan with spray oil over a high heat. When hot, add the tuna and cook for 2 minutes on each side for rare, or 4 minutes each side for well done.
2. Meanwhile, to make the ‘mayo’, place the tofu, rice vinegar, 1 teaspoon lime juice, wasabi and seasoning in a food processor. Blend until smooth.
3. Using a vegetable peeler, cut the cucumber into long thin strips. Spread some mayo on the cut sides of the baps. Top with the tuna, followed by the cucumber, ginger and pea shoots. Serve immediately with wedges of lime to squeeze over and any remaining mayo on the side.
Low in saturated fat and one of your five a day
Typical values per serving:
This recipe was first published in January 2017.
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