Piri piri tuna, burger with grilled aubergines, spicy tomato relish and almond picada

Name: Piri piri tuna, burger with grilled aubergines, spicy tomato relish and almond picada
Cuisine: Portugese
Ingredients: 600 g skinless, boneless yellow fin tuna steak; 600 g skinless, boneless yellow fin tuna steak; 1 garlic clove, crushed; 1 tsp piri piri sauce or hot pepper sauce; 1 tsp piri piri sauce or hot pepper sauce; 2 tbsp chopped fresh oregano; 1 tbsp chopped fresh coriander; 30 ml olive oil; 1 tsp freshly squeezed lemon juice; salt and freshly ground black pepper; salt and freshly ground black pepper; pinch of paprika

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Piri piri chillies were originally brought to Portugal from the Americas. The Portuguese then took them to Mozambique where they were named piri piri - a Swahili name meaning ‘pepper pepper’. They are very hot and need to be used sparingly.

Ingredients

600 g skinless, boneless yellow fin tuna steak
1 garlic clove, crushed
1 <

Europe
Africa
Mozambique
Portugal
Fish course
Burger
Gluten-free
Pescatarian

Method

Place the tuna steak in a food processor and whiz to a coarse purée or chop by hand.
In a large bowl, place the tuna, garlic, chilli sauce, herbs, 5ml of the olive oil, and lemon juice; season with salt, pepper and paprika, cover with clingfilm and chill for 1 hour.
Divide the mix into 4 evenly sized burgers.
Heat the remaining olive oil in