With the price of tuna, especially here in Las Vegas, let's say the American supermarkets. Add Ahi in front of tuna and charge an extra $10 a pound. Why make burgers out of Tuna?
There must be a number of reasons, but mine are. It’s something different, especially those of you with children. Once they’re made it’s a quick an easy healthy lunch time snack or even breakfast. Serve them with brown rice and a salad for dinner. Even sweet potato fries, go on then some big fat potato wedges.
Mutrah fish market (Souq) Muscat Sultanate of Oman
I first made these while working in the Middle East; tuna was nothing like the price they charge here. I could make around 20 for $10.
I find the best place to buy fresh seafood and fish here in Las Vegas is at the Asian and Mexican stores. I went to one some months back and I thought I was in a foreign country. I suppose to me America is a foreign country.
Brixton market fish stall
I know a few markets and shopping areas in the UK like that. Brixton market in south London, mostly Caribbean.
You can get just about anything at Brixton market
You'll even see some famous faces shopping there
With a designer bag
There's always time for a pot of Tea
Streatham, just up the road Middle eastern and international, not English, Earls Court anything Australian or New Zealand.
The Melton road going out of Leicester and you could be in India. Close your eyes and just smell the spices.
With the biggest Saree shop I've ever seen.
Diwhali, the festival of lights, is celebrated as fervently as any where in the world.
During the Holy month of Ramadan the whole area is like a ghost between the hours of sunrise and sunset.
I’ve wandered away the tuna burger. You can make a batch of these and have them ready in the freezer. Be careful not to squash them before they’re frozen. I wrap them individually in cling film and put them in a plastic container.
The Tuna Burger
What You Need
½ lb Tuna (250 grms)
1 or 2 cloves of garlic, depending how garlicky you like your food.
Finely chop or mince the cloves
Piece of finely grated/chopped fresh ginger, amount to your taste.
Light soy sauce to taste. Not too much as the burger will be too wet.
A handful of chopped coriander/cilantro.
Olive or canola oil.
Burger rolls or ciabatta bread or any bread you prefer.
Lettuce, tomatoes and avocado to serve.
Thai sweet chilli sauce for dipping.
Optional.
Finely chopped onions, fish sauce. For a Thai taste you could add finely chopped Thai ingredients, such as, lemon grass, galangal, Thai basil or kaffir lime leaves.
What to do.
Dice the tuna as small as possible, or Mince* the tuna.
*If you mince the Tuna, have it slightly frozen, the same goes for mincing
Liver. Having it slightly frozen will stop it going to pulp.
*Mince = Ground.
In a big enough bowl to get your hands in, mix together the tuna, coriander, garlic, ginger and soy sauce and any optional ingredients.
These quantities should make 6 to 8 burgers, depending how big you make them.
If you’re not in a rush to eat the burger. Leave the mixture to stand for a while to let all the flavours come together.
Then mould them into the burger size that suits you. I’m not that fussy, I just mould them into the shape of the palms of my hands squeezed together. You could use proper burger size moulds.
If you’re going to cook them straight away, place them in the freezer for ten minutes to firm up before frying in olive or canola oil.
Heat the oil in a good non-stick pan and cook the burgers for 2 minutes or so both sides or cooked to your liking.
Serve on the warmed bun or bread, topped with lettuce, tomato and avocado. You could be quite adventurous and make the salad more substantial with maybe, chopped celery and red bell peppers.
I prefer them on an open a ciabatta with some of the salad on the side and the Thai sweet chilli sauce as dip.
© John Bromley www.myworldandyourewelcome.blogspot.com
© John Bromley www.myworldandyourewelcome.blogspot.com
