thai tuna burgers

at the moment, fish is consistently the food i want to eat. somehow my body seems to be telling me it’s what the doctor ordered and given how healthy it is, i’m not arguing. so forgive me if i post another fish recipe. and just to let you know, i have a feeling there’ll be a few more to follow in the coming weeks…

these burgers were inspired by an old recipe clipping for tuna burgers which i felt needed spicing up. i’m also trying to use up things that have been in my cupboards too long and top of the list yesterday were the dregs of a bottle of vegetarian oyster sauce. asian flavours were required so i decided to head to thailand to flavour the burgers.

the result definitely had a real kick to it and will definitely be made again – the tuna was not over-whelmed and given the lack of “bulk” ingredients in the burgers, the quality and freshness of the fish shone through.

thai tuna burgers with broccoli udon noodles (serves 2)

250g fresh tuna steaks

2 spring onions, trimmed

1” piece of ginger, peeled and chopped roughly

1 handful fresh coriander

1 ½ teaspoons red thai curry paste

2 tablespoons vegetable oil

for the noodles:

1 head broccoli, trimmed into bite-size pieces

1 tablespoon vegetable oil

1” ginger, cut into matchsticks

2 cloves garlic, finely sliced

2 tablespoons oyster sauce

300g straight-to-wok udon noodles (i use amoy and they come in 150g sachets)

blitz the tuna in a food processor with the spring onions, ginger, coriander and curry paste. shape the mixture into 4 burgers and chill for one hour.

blanch the broccoli pieces in boiling water for 5 minutes then drain them.

when you are ready to eat, heat 1 tablespoon of oil in a wok (or similar) and add the garlic and ginger. when it is cooked, add the broccoli, a few tablespoons of water and stir-fry together. when the broccoli is almost ready, add the noodles, cover and allow to heat through.

at the same time, but in a frying pan, heat 2 tablespoons of oil. when it is hot add the tuna burgers and cook for c5 minutes on each side.

serve the two dishes together with some sweet chilli dipping sauce.