A colourful tuna burger that will appeal to both kids and adults, the lime, ginger and chilli dressing also goes brilliantly with salmon and chicken.
4 tuna steaks (120g each)
finely grated zest and juice of 1 lime
1/2 red chilli, deseeded and finely chopped
1 tsp finely grated fresh ginger
1 tbsp toasted sesame oil
3 tbsp soy sauce
2 tbsp honey
2 tsp groundnut oil
2 tbsp sesame seeds, toasted
4 seeded pittas
2 carrots, scrubbed and finely shredded
50g red cabbage, very finely shredded
A small handful fresh coriander leaves
Ready in: 30 mins
Finely chop the tuna steaks (or pulse in a food processor, being careful to retain some texture). Mix with half the lime zest, chilli, ginger and sesame oil, along with 1 tbsp soy sauce. Form into four burger-shaped patties. To make the dressing, mix the remaining lime zest, chilli, ginger, sesame oil and soy sauce with the lime juice and honey. Set aside.
Rub the tuna burgers lightly with groundnut oil. Cook the burgers on the barbecue – or in a smoking-hot griddle or frying pan. Sear for 2-3 minutes on each side, until well-browned. It is safe to serve the burgers slightly rare in the middle. While still hot, toss with half the sesame seeds. Toast the pittas for 30 seconds on each side.
Toss the shredded carrots and red cabbage with the remaining sesame seeds, coriander and 2 tbsp of the dressing. Stuff the tuna burgers into the pittas with the shredded carrot and coriander. Serve drizzled with the remaining dressing.