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    Spicy tuna burger with pickled cucumber & carrots

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    • Spicy tuna burger with pickled cucumber & carrots

    Spicy tuna burger with pickled cucumber & carrots

    • Preparation time: 10 minutes + chilling
    • Cooking time: 15-20 minutes
    • Total time: 25-30 minutes + chilling

    Serves: 2

    Ingredients

    2 medium carrots, peeled
    1 large cucumber
    1½ tsp Chinese rice vinegar
    150g can tuna steak in spring water, drained
    2 tsp Thai red curry paste
    1 British Blacktail Egg (any size)
    20g breadcrumbs
    2 Essential Wholemeal Giant Baps, halved
    1 Waitrose Duchy Organic Little Gem Lettuce
    2 tbsp tzatziki 

    Method

    1. Preheat the oven to 200ºC, gas mark 6 and line a large baking tray with baking parchment. Use a peeler to make 1 carrot and the cucumber (discarding the seeds) into long ribbons. Mix with the vinegar and some seasoning and set aside.

    2. Coarsely grate the other carrot and put it into a food processor with the tuna, curry paste, egg and breadcrumbs. Season and blend to combine. Shape into 2 patties and place on the prepared tray in the fridge for 5-10 minutes.

    3. Bake the burgers for 15-20 minutes, until piping hot throughout. Meanwhile, toast the baps. Place a few little gem leaves on each bap, then put the burgers on top, along with a spoonful of tzatziki. Serve with the carrot and cucumber pickle, and any remaining little gem leaves on the side.  

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    Cook's tipIf these burgers feel like too much effort, you could use a tuna steak and bake, pan fry or grill it instead – brushing it with some curry paste mixed with a little oil would impart a delicious flavour. Alternatively, couple our Scottish salmon mini burgers with smaller rolls or wraps and all the other accompaniments for another tasty option.

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