Teriyaki-glazed tuna burger with shiso-seaweed salad

Name: Teriyaki-glazed tuna burger with shiso-seaweed salad
Ingredients: 700 g fresh, skinless tuna steak; 700 g fresh, skinless tuna steak; 2 spring onions, finely chopped; ½ garlic clove, crushed; 1 tsp Chinese or Dijon mustard; 1 tsp Chinese or Dijon mustard; 2 tbsp chopped fresh coriander; salt and freshly ground black pepper; salt and freshly ground black pepper; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; 60 ml teriyaki sauce; 2 tbsp honey; 2.5 cm piece root ginger, grated; 2.5 cm piece root ginger, grated; 2 tsp rice wine vinegar

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Another great flavoured tuna burger recipe to enjoy. I adore the salty, sweet Asian flavours which are both warm and delicately sweet. The seaweed can be purchased from Asian stores, usually salted it needs to be soaked before use.

Ingredients

700 g fresh, skinless tuna steak
2 spring onions, finely chopped
½

Fish course
Burger
Pescatarian

Method

Cut the tuna into very small cubes or whiz quickly in a food processor. Add the spring onions, garlic, mustard, ginger, coriander, and whiz again briefly. Season lightly with salt and pepper. Transfer to a bowl and cover with clingfilm, chill for 1 hour.
Mix all the ingredients for the glaze together in a bowl.
Divide the mix into 8 evenly sized burge