Tuna lends itself to many recipes and techniques more usually applied to beef. The burger is no exception, and is truly a modern classic.
Cut the fish into several large pieces, season lightly, and put to one side.
Put the trimmed and chopped onions, the capers, and the strip of lemon zest into a food processor, and process until finely chopped. Add the tuna, and ‘pulse’ only until chopped, still reasonably chunky, not to a paste. Form this mixture into patties and chill, while you peel, boil and mash the potatoes, adding milk, olive oil, or potato water, as you prefer.
Stir in the gremolata-the parsley, lemon zest and garlic mixture.
Heat a griddle or frying pan, oiled as necessary, and cook the tuna burgers until done to your liking. I prefer them seared on the outside and rare inside. Serve on top of a heap of mash.
© 2000 Frances Bissell. All rights reserved.