Thursday, 17 January 2019


These burgers are just yummy. You can serve them on a crunchy bun with pickled vegetables or just with a salad. The wasabi mayonnaise is not too hot and it helps to enhance the flavour of the tuna. Love it 😍!


250g skinless tuna fillet, pin-boned, chopped
1 spring onion, finely chopped
1/2 Tbsp sesame seeds
1 Tbsp fresh breadcrumbs
1 Tbsp soy sauce
1 garlic clove, crushed
1 tsp finely grated ginger
1/4 cup coriander leaves
1/2 small red chilli, seeds removed, finely chopped
1 1/2 tsp cornflour
1 tsp wasabi paste
1/2 Tbsp olive oil
1/4 cup mayonnaise
1 tsp sour cream

Place the tuna, spring onion, sesame seeds, bread crumbs, soy sauce, garlic, ginger, coriander, chilli, cornflour and 1/2 tsp wasabi in a food processor and pulse a few times until just combined, being careful not to over-process.

Divide the mixture into 4 portions, then use damp hands to form into burgers. 

Cover and refrigerate for 30 minutes.

Put some olive oil in a non-stick frypan. Cook the burgers for 5 minutes each side or until the outside is charred, but the centre is still pink.

Combine the mayonnaise with the remaining wasabi paste and the sour cream. 

Season and serve with the burgers.

Serves 2