Recipe: Tuna & ginger burgers

OK! I know I'm not a good cook but I found this recipe delicious since I'm fond of burgers and in this case it TUNA burgers so yeah ! will definitely try this.. make sure you do and tell me what you think

Serves 4

• 1 teaspoon wasabi powder
• 2 teaspoons dijon mustard
• 1 teaspoon water
• ½ teaspoon freshly ground black pepper
• ½ teaspoon coarse salt
• 1 tablespoon peeled and finely chopped fresh ginger
• 1 tablespoon peeled and finely chopped garlic

• 1½ tablespoons groundnut oil, plus more for cooking
• 450g highest-quality tuna, cut into 2.5cm pieces
• 2 tablespoons extra virgin olive oil
• 3 onions, peeled and thinly sliced
• 4 wholemeal hamburger buns
• 125ml Soy & Sesame Mayo (see recipe below)
• handful fresh rocket

1. Combine the wasabi, mustard and water in a small bowl. Scrape it
   into a food processor along with the pepper, salt, ginger, garlic and groundnut oil. Pulse it all together to make a flavorful paste. Add the tuna and pulse just to combine – be careful not to over-process the tuna as you want your burgers to have texture. Form the mixture into
   4 burgers. Cover and set in the refrigerator for at least an hour (up to overnight) to let the flavors really settle in.
2. Meanwhile, heat the olive oil over medium-high heat in a frying pan. Add the shallots and sauté for about 10 minutes, until they get soft and sweet and a little brown. Reserve.
3. Preheat your griddle pan or barbecue over high heat. Rub the tuna burgers with a little groundnut oil and grill for 2 or 3 minutes a side, to desired doneness. Grill the buns alongside the burgers.
   Spread the buns with the mayo, pile on the sautéed shallots and a bit of rocket and tuck in the burgers.

Soy & sesame mayo

Makes 145ml
This is a good topping option for the tuna burgers. Whisk together 125ml mayonnaise (or use Vegenaise vegan mayonnaise if available), 2 teaspoons soy sauce and 2 teaspoons toasted sesame oil until smooth and combined.

Bon appetit xx