Who said burgers have to be made from meat? The Filet-o-Fish at McDonald’s may be the most famous fish burger, but it’s certainly not the only one or anywhere near the best. J Sheekey’s Atlantic Bar has been serving a gorgeous shrimp and scallop burger for years, with many restaurants now serving up similar offerings. Other more casual places are offering them up as sliders; Spuntino serves a great soft shell crab version. Tuna makes for a wonderful burger especially when paired with Asian flavours like here, and sweet potato fries are a perfect accompaniment.
Ingredients (For 2)
2 Brioche buns
2 Tuna steaks (approx. 200g each and fresh)
1/4 Red or white cabbage
1 Small carrot peeled
Small handful of coriander
Juice of 1 Lime
Tablespoon toasted sesame seed oil
2 garlic cloves
Juice of 1/4 Lemon
1cm knob of ginger (peeled)
Sriracha sauce (optional)
Start by making the asian slaw. Finely shred the cabbage, use a peeler to make fine strips of carrot, roughly chop the coriander and put it all in a bowl. Add the sesame seed oil, half of the lime juice and a good pinch of salt. Toss everything together and taste, adjust the seasoning, oil and lime juice as needed, so that you get a nice sharp hit of lime and salt that’s balanced with the oil.
Make a garlic mayo. Put the mayonnaise in a bowl, crush the garlic in a garlic crusher, or crush it under the side of the knife and finely chop it, and add to the mayo. Add a pinch of salt, the lemon juice, a glug of olive oil (no more than a dessert spoon) and mix until it’s all combined.
Heat a nonstick frying pan. As it heats add a little salt and half a teaspoon of oil to the tuna steaks and rub it round the steaks. When the pan is nice and hot sear the steak on the top and bottom for 20 seconds and then sear the sides briefly, take out of the pan and leave to rest on a board. Meanwhile cut the brioche buns in half and toast.
To build the burger spread the garlic mayo over the inside of both halves of the buns. Cut the avocado in half, remove the stone, and cut the half in half, peel them (this is the easiest way to peel) and slice thinly length-ways. Place the slices of one quarter on the base of each burger, top this with a handful of the Asian slaw. Thinly slice the tuna, against the grain, and lay it on the slaw. Top this with the remaining avocado, add a swirl of Sriracha to the top half of the bun (if using), and finely grate on a teaspoon’s worth of ginger, and top it off. Serve.