Tuna burger with cabbage tzatziki

Name: Tuna burger with cabbage tzatziki
Cuisine: Swedish
Ingredients: 250 g tuna steak, cut into 0.5cm dice; 6 large sea scallops, cleaned, cut into 0.5cm dice; 1 tbsp pickled ginger, finely chopped; 2 garlic cloves, finely chopped; 1 tbsp chopped fresh coriander; 1 tbsp Asian sweet chilli sauce; 1 tsp wasabi powder; 50 ml freshly squeezed lime juice; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; olive oil for cooking

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Marcus Samuelsson originates from Sweden but lives in New York where he is chef at the Aquavit: one of the city’s hottest restaurants - this recipe comes from his book Aquavit: and the new Scandinavian cuisine.

Ingredients

250 g tuna steak, cut into 0.5cm dice
6 large sea scallops, cleaned, cut into 0.5cm dice
1 tbsp

Europe
Sweden
New York
Burger
Fish course
Pescatarian
Nordic

Method

In a medium bowl, combine the tuna, scallops, ginger, garlic, coriander, chilli sauce, wasabi and lime juice, mixing well; season with salt and pepper. Let stand for 10 minutes, then transfer to a strainer, set over a bowl, to drain off any excess liquid.
Split the focaccia in half and toast lightly, brush the cut sides with a little of the olive oil.