Thursday, 3 June 2010

Tuna Burgers and Niçoise-style Salad

Serves four.

For the Burgers
2 tins Tuna in sunflower oil with the oil drained off
5oz Breadcrumbs
1 Egg white
1 Shallott – peeled and finely chopped
1 tbsp Chopped fresh Mint
1 tsp Ground Cumin
1 tbsp vegetable oil
Salt and Pepper

For the Salad
8 fl oz Extra virgin Olive Oil
4 fl oz Sherry Vinegar
(or White Wine Vinegar with a teaspoon of caster sugar)
4 Eggs – hard-boiled and quartered
4 oz cooked fine Beans
8 Cherry Tomatoes – halved
Handful Watercress – roughly chopped
2 oz Green Olives – pitted
2 oz Seedless Green Grapes
1 tbsp chopped fresh Chives
Salt and Black Pepper

Handful Watercress


Blend the tuna, shallot, egg white, breadcrumbs, mint and cumin until well combined and then season.
Shape the mixture into four large or eight small burger shapes.
Put in the fridge to chill for at least 20 minutes.

For the salad – whisk the oil and vinegar in a large bowl, add the remaining salad ingredients – except the eggs - and mix until well combined. Season to taste and then add the eggs but do not stir again.

Fry the tuna burgers for a few minutes each side until golden brown.

To serve, put some of the Niçoise salad in a circle around the plate. Put a little bit of Watercress in the middle and place the burger on top of the Watercress.

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