Thai Tuna Burgers
Gorgeous,healthy, protein rich dish which won't leave you hungry. I have this just with the salad but you could serve alongside a dish of rice noodles drizzled with the dipping sauce for larger meals.
Recipe type: Mains
Serves: 4 burgers
- For the burgers:-
- 1 lb. fresh sushi-grade tuna fillet (or best quality you can get)
- 2 Tbs. chopped fresh coriander
- ½.red onion or 3 spring onions, finely chopped
- 2 Tbs. mayonnaise
- 2 tsp. minced fresh ginger
- 2 garlic cloves, finely minced
- ½ tsp. minced fresh hot green or red chilli, such as cayenne, Thai bird, or serrano
- sea salt salt and freshly ground black pepper
- 2 Tbs. coconut oil
- For the Thai Dipping Sauce
- Juice of 1 fresh lime
- 1 Tbs. stevia/xylitol/raw honey
- 2 Tbs. fish sauce
- 2 Tbs. rice vinegar
- 2 Tbs. coarsely chopped fresh coriander
- 2 tsp. minced garlic
- ½ tsp. minced fresh hot red or green chile, such as cayenne or Thai bird (add more if you'd prefer more of a kick!)
- cut the tuna into ¼-inch dice (or cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses. TAKE CARE NOT TO OVER PULSE.)
- stir in the coriander, onion, mayonnaise, ginger, garlic,chilli, ¾ tsp. salt, and ¼ tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties.
- Refrigerate, uncovered, for at least 20 minutes and up to 4 hours, this sets the burger and makes them easier to cook without breaking up.
- Heat the oil in a frying pan over medium-high heat. Cook the tuna burgers until nicely browned on both sides about 2/ 4 minutes authorised, pending on how you like your tuna. Don't overcook or the burgers will be dry.
- Serve with a crisp green salad and the dipping sauce