Tuna Burger with Sweet Potato Wedges

Tuna Burger with Sweet Potato Wedges banner image

Playing with FoodWho said burgers have to be made from meat? At IGT we don’t really count vegetarian burgers, but fish and shellfish make for great burgers too. The Filet-o-Fish at McDonald’s may be the most famous fish burger (and historically the only thing they ever cooked fresh every time), but it’s certainly not the only one or anywhere near the best. J Sheekey’s Atlantic Bar – or Oyster Bar as it was until recently – has been serving a gorgeous shrimp and scallop burger for years, with many restaurants now following them with similar offerings. Other more casual places are offering them up as sliders; Spuntino serves a great soft shell crab version. Fresh tuna makes for a wonderful burger with the flavours of ceviche and Japan alongside it. Oven-baked sweet potato wedges make a delicious and healthier alternative to chips.

Ingredients:

Serves 2

  • 250g tuna steak
  • Large handful of chopped coriander
  • ½ red chilli, deseeded and diced
  • Tablespoon of grated ginger
  • 2 buns, sliced in half
  • ½ avocado, peeled and diced
  • Juice of ½ lime
  • ¼ red onion diced
  • Outer leaves of a baby gem lettuce
  • Salt
  • Pepper
  • Olive oil

Wasabi mayo sauce:

  • 2 dessertspoons of mayonnaise
  • Teaspoon of wasabi paste
  • Teaspoon grated ginger
  • Teaspoon of soy sauce
  • Dash of lime juice

Sweet potato wedges:

  • 4 sweet potatoes, cut in half lengthways and then repeated to create 4 wedges.
  • Salt
  • Olive oil

img_2163Preparation:

Finely dice the tuna and chop again so it has a roughness. Place in a bowl and add half the coriander, all the chilli and half the tablespoon of ginger. Combine all the ingredients and shape them into two burgers. Place in the fridge to set for 1-2 hours.

Meanwhile, make the avocado accompaniment. In a bowl put the avocado, remaining coriander and half tablespoon of ginger, a pinch of salt and pepper, a glug of olive oil and the juice of ½ a lime. Mash together with a fork till all combined, but leave it with some lumps. Taste and adjust ingredients to taste. Set aside.

Make the wasabi mayonnaise by mixing all the ingredients together. Taste and adjust as needed.

Heat the oven to 200°C. Place the sweet potato wedges on a baking tray drizzle with oil and sprinkle with sea salt. Toss everything together so that the wedges are evenly coated in salt and oil. Once the oven is heated and there are only 20 minutes before the tuna is ready in the fridge, place them in the oven to roast for 20 minutes. Take out of the oven and keep warm for serving.

5 minutes before you take the tuna out of the fridge, heat a frying pan and place the bun halves in the pan inside face down so as to toast them.

Once the buns are done and the pan is hot, add a little olive oil to the pan, take the tuna burgers from the fridge, season them and fry on each side until golden brown – about 2 -3 minutes each side.

Build the burger. Lay the baby gem leaves on the bottom half of the bun, then add a good dollop of the avocado. Top with the burger. Add the mayo to the inside of the bun lid and lay on top of the burger. Serve with the sweet potato wedges alongside.