Mexican Tuna Burgers

2nd installment of the tuna recipes. With the 2 fillets I took for the burgers I poached them in a pan of water with seasoning, bay leaf and a couple of slices of lemon. The recipe I was using was to use tinned tuna but as I was trying to clear some space in the freezer my burgers are a more upmarket version.
I poached the tuna in boiling water for a minute and then removed it from the heat and allowed it to cool in the water. Once cool flake the fish up, you could use a food processor for this but as I don’t have one I find using my hands is the best method.
Combine the mix with 1 potato which has been boiled and mashed and 2 table spoons of tinned corn. A tea-spoon of smoked paprika, the same of Cajun spices and a chopped chilli. I also seasoned this mix with chopped coriander, chives, a squeeze of lemon, spring onion and seasoning.

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To combine the mix add a little whisked egg until the mix becomes sticky.
Mould the mix into Pattie shapes and leave in the fridge to chill.

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When you are ready to eat the burgers dip them into an egg mix and then dried breadcrumbs. again chill if you can for a few minutes while heating your frying pan. The burgers now only need frying for a couple of minutes each side until golden and heated right through.

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You can either serve the burgers in a traditional bun or with some salad and a little spicy salsa made with tomatoes, cucumber, spring onion, tinned corn and a little sweet chilli sauce. Make this as spicy as you prefer I added a 1 whole fresh chilli to mine and a little coriander.

 

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