Tuna burgers with home-made garlic mayo
For the burgers:
750g fresh tuna steak
2 tbsp Dijon mustard
2 tsp chopped fresh thyme
1 tsp fennel seeds, ground
quarter tsp cayenne pepper (optional)
half tsp salt
a grinding of black pepper
4 sesame rolls
6-8 tbsp garlic mayo
Grind 2 peeled cloves of garlic with a quarter tsp salt using a pestle and mortar. Add to a bowl along with 1 egg yolk and the juice of half a lemon. Slowly drizzle in 5 tbsp olive oil, whisking all the time until a thick mayo is achieved. Taste and adjust seasoning if necessary. This makes half a cup.
Variation - mix 1 tsp chopped capers at the end.
A tasty (and healthy) alternative to beef burgers
Trim the tuna of any dark meat and then chop (by hand) until it is the texture of very course mince. Place in a large mixing bowl.
Add the mustard, thyme, fennel, cayenne, salt and black pepper and mix well by folding quite carefully.
Divide into 4 balls and shape into patties, about 5cm thick. Chill until required.
When ready to cook, heat a large non-stick frying pan. Rub the bottom of each burger with olive oil. When the pan is hot, and add the burgers and cook for 3-4 minutes each side until golden on the outside and just cooked through. You can fry for a shorter time and finish off in the oven (180C) if you prefer. Just take care not to overcook or they will dry out.
Serve on the toasted buns with the garlic mayo and some salad.
