Yields4 Servings
 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

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


Mix the seeds on a plate then press the burgers into them until well coated all over; chill for 20 minutes


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


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

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