FRESH TUNA BURGERS
450 g fresh tuna steaks
2 garlic cloves, crushed
2 tbsp finely grated ginger
2 tbsp soy sauce
4 tbsp roughly chopped coriander
3 tbsp white sesame seeds
3 tbsp black sesame seeds or other seeds of your choice
4 burger buns, halved
1 tbsp sunflower oil
100 g white cabbage, finely shredded
For the salsa
1 medium ripe mango
1-2 red chillies, deseeded and finely diced
2 spring onions, finely chopped
4 tbsp finely chopped coriander
Juice of 1 lime
1
Chop the tuna fairly finely but do not puree it; stir in the garlic, soy sauce and coriander and mix well; form into 4 burgers and press down until about 1.5cm thick
2
Mix the seeds on a plate then press the burgers into them until well coated all over; chill for 20 minutes
3
To make the salsa, peel and finely dice the mango; mix with the chillies, spring onions and coriander and then squeeze over the lime juice; toss together and season to taste
4
Toast the burger buns, heat the oil in a non-stick frying pan on a medium heat and cook the burgers for 2 ½ to 3 minutes on each side, depending on how well done you like them; divide the cabbage between the buns, add the burgers and top with salsa and serve
