Fish Recipe

Peacock Alley Tuna Burger

with Sesame Brioche and Sesame Ginger Dressing

 

Makes 4 burgers   625 g/1.2 lb fresh tuna fillet, cut into 2.5 cm/1 in pieces or minced tuna fillet 1 tablespoon soy sauce 1 tablespoon dry red wine 1 teaspoon grated fresh horseradish 5 tablespoons chopped fresh chives 3 dashes Worcestershire sauce Salt and pepper 3 tablespoons finely chopped shallots 1 tablespoon extra-virgin olive oil   If using tuna pieces, mince through a meat mincer fitted with a coarse mincing plate into a large stainless steel bowl.

Gently but thoroughly combine the minced tuna with the chives, shallots, olive oil, soy sauce, red wine, horseradish, Worcestershire sauce and salt and pepper.

Gently form the seasoned minced tuna into four 175 g/6 oz burgers, each 2.5 cm/1 in thick. Cover the burgers with cling film and refrigerate until needed.

Heat a well-seasoned flat griddle or a large non-stick frying pan over a medium-high heat. When hot, cook the burgers for 2 minutes on each side for rare, 2 1/2-3 minutes on each side for medium-rare and about 4 minutes on each side for medium. Toast 8 slices of Sesame Brioche on the griddle or in a non-stick frying pan about 1 minute until golden brown.

Serve the tuna burgers on the toasted Sesame Brioche with a ramekin of Sesame Ginger Dressing on the side.

 

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You are currently viewing a Fish Recipe.  Once considered a 'poor mans dish' fish has become increasingly popular as a healthy option.  Fish and chips, whilst still a favourite recipe, has now given way to may more sophisticated fish recipes, using a wide variety of species of fish.  Nowadays there is a wonderful mouth watering array of fish recipes to choose from.