Lemon and horseradish tuna burgers

Serving size: 4
Preparation time: 15 minutes + resting time
Cooking time: 40 minutes

For the burgers
2 fresh tuna steaks (roughly 600g) diced
The juice and grated zest of one lemon
1 tablespoon chopped flat leaf parsley
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds
1 very small onion – chopped
1 teaspoon horseradish sauce

For the buns
400g strong white bread flour
300g water
1 teaspoon fast action yeast
1 teaspoon salt
Olive oil

Featured in:
July 2013

Well, it took a while to arrive but finally the summer is here in all its glory. One of the wonderful things about living in the middle of the Lincolnshire Wolds is that you get to watch first-hand the advancing seasons as they march across the landscape. Currently the fields are bursting with colour as the glorious sunshine yellow of the rapeseed makes way for the gold and green of the wheat. The hedgerows are virtually awash with the froth of cowslips and waist-high grasses. I am completely in love with this summer and I spend as much time immersed in it as possible.

The light nights really help keep it all alive too and any excuse to stay in the garden is alright by me, which is why I love to get the barbecue out and cook outside. These tuna burgers are a wonderfully healthy alternative to the red meat variety and they pack a punch in the flavour department too!

Pre-heat the oven to 200C fan.

To make the burger buns put the flour, yeast and salt in a bowl. Pour in the warm water and stir everything together into a sticky, shaggy mess. Cover the bowl with a cloth and leave for 10 minutes.

After 10 minutes, lightly oil your work surface, turn the bowl over and empty the dough onto the surface and very gently knead the dough 8 times (that’s 8 classic ‘stretch then heel of hand then quarter turn… repeat…) then cover and leave for 10 minutes. Repeat this gentle ‘knead and leave’ technique 3 times.

After the last gentle knead return the dough to the bowl and cover with a cloth and leave it to rise for 45 minutes or until doubled in size.

Once doubled in size, knock back, then cut into 6 equal pieces and shape into round balls. Lay them out on a baking sheet and let them rest again for a further 45 minutes, after which you bake for 35-40 minutes until golden and ready for your burgers.

To make the burgers simply place all the ingredients in a food processor and whizz, then form into balls which you then flatten into burger shapes. Pop the burgers into the fridge for an hour, so they firm up.

Grill on the barbecue or fry gently until golden on both sides and then serve with a glorious salad or in these nice homemade buns.

Eat and of course, enjoy!

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