Thai-style tuna burger with steamed rice and mango salsa
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the tuna burger, place all the burger ingredients except the vegetable oil into a bowl and mix well. Place a 5cm/2in pastry cutter or chefs' ring onto a small plate and press the burger mixture into the ring. Place into the fridge to chill.
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For the mango salsa, place the mango, lime juice, herbs and chilli into a bowl and mix well. Place the soy sauce and olive oil into a separate bowl, whisk together and pour over the mango mixture. Stir well.
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Remove the tuna burger from the fridge and remove the chefs' ring or pastry cutter.
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Heat the oil in a small frying pan over a medium-high heat and fry the burger for 2-3 minutes on each side, or until cooked through.
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To serve, place the burger onto a serving plate with the cooked rice. Sprinkle over the cashew nuts and serve with a spoonful of salsa.
Ingredients
For the tuna burger
- 100g/3½oz tuna steak, finely chopped
- ¼ stalk lemongrass, outer layer removed, finely chopped
- ½ green chilli, seeds removed, finely chopped
- 1cm/½in piece galangal (or ginger), peeled and finely chopped
- pinch salt
- 2 tsp vegetable oil
For the mango salsa
- ½ mango, peeled, chopped into 1cm/½in cubes
- ½ lime, juice only
- small handful fresh coriander, finely chopped
- small handful fresh mint, finely chopped
- ½ green chilli, seeds removed, finely chopped
- 1 tsp soy sauce
- 1 tbsp olive oil
To serve
- 100g/3½oz jasmine rice, cooked according to packet instructions
- 30g/1oz unsalted cashews, finely chopped
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