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

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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