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Tuna burgers with pineapple & corn salsa
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by Martha Collison
Serves: 2 with leftover salsa
For the burgers
240g pack No.1 Yellowfin Tuna Steaks
1 tbsp soy sauce
½ unwaxed lime, zest and juice
15g ginger, finely grated
2 salad onions, finely chopped
1 tbsp toasted sesame oil
1 tsp black sesame seeds
1 tsp sesame seeds
2 tbsp mayonnaise
¼ tsp wasabi paste
2 sesame burger buns
For the salsa
150g pack pineapple chunks, chopped
160g sweetcorn kernels (from 2 cobs sweetcorn)
1 red pepper, chopped
2 tsp light brown soft sugar
1 lime, juice
2 large red chillies, finely chopped
25g pack mint, leaves only, finely chopped
1. Finely chop the tuna steaks and put in a mixing bowl. Add the soy sauce, lime zest and juice, ginger and salad onions. Stir well to combine, then use your hands to press into 2 patties. Cover and chill for at least 30 minutes.
2. Meanwhile, put all the salsa ingredients except the mint in a medium saucepan and add 150ml water. Bring to a simmer and cook for 10 minutes, stirring often, until the sweetcorn kernels are tender. Remove from the heat, stir in the mint and allow to cool completely.
3. Heat a large frying pan over a medium heat and add the sesame oil. Mix the sesame seeds together on a plate. Roll the edges of the burger patties in the sesame seeds, then fry for 3-4 minutes on each side, or until cooked through.
4. Stir together the mayonnaise and wasabi paste, then spread onto the buns. Top with the burgers and corn salsa, then serve immediately.
Typical values per serving:
(with 40g salsa)
This recipe was first published in Thu Aug 05 00:10:32 BST 2021.