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Fatti's tuna burgers with fried pickles recipe

2 ratings

Feeling adventurous? Why not try chef, Fatima 'Fatti' Tarkleman's epic burger recipe featuring spiced tuna steak, fried pickles and sweet brioche, served with a zingy carrot slaw. Tuck in! See method

Serves 2
Takes 45 mins
704 calories / serving

Ingredients

240g pack Tesco Finest yellowfin tuna steaks
2 tsp Old Bay seasoning
3 radishes, sliced
¾ tsp caster sugar
2 whole pickled gherkins, plus liquid from the jar
10g fresh coriander, roughly chopped
2 green finger chillies, roughly chopped
¼ tsp ground cumin
½ lime, juiced
100g Tesco Finest Greek yogurt
1 tbsp vegetable oil, plus extra for deep-frying
2 brioche sesame seed burger buns, halved
½ carrot, scrubbed and cut into matchsticks
2 spring onions, finely sliced on the diagonal
sweet potato fries, to serve (optional)

For the spice coating

2 tbsp fine corn meal
2 tbsp plain flour
1½ tsp ground sweet cinnamon
1 tsp ground cumin
pinch caster sugar

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2950kj
704kcal 35%
Fat
30g 43%
Saturates
8g 38%
Sugars
15g 17%
Salt
2.7g 45%

of the reference intake
Carbohydrate 57.9g Protein 45.2g Fibre 8.5g

Method

Dust the tuna steaks all over with the Old Bay seasoning, then transfer to the fridge. Put the radishes in a bowl with a pinch of salt, ¼ tsp sugar, and enough pickle liquid to just cover them. Set aside.
Grind the coriander, chilli, ¼ tsp salt, the cumin and remaining ½ tsp sugar together to a rough paste, then add half the lime juice and grind to a smooth paste. Put in a bowl with 40g yogurt, mix well and set aside.
Slice each gherkin into 3 long slices and blot dry with kitchen paper. Mix the remaining yogurt with 2 tbsp pickle liquid. Add the gherkins and turn to coat.
Mix the ingredients for the spice coating with a pinch of salt on a shallow plate.
Pour enough oil into a small saucepan so it comes 3cm up the sides; heat over a low heat. Meanwhile, heat a frying pan over a medium-high heat and toast the cut sides of the brioche buns; set aside. Heat 1 tbsp oil in the frying pan until very hot and starting to smoke. Add the tuna steaks and fry for 1 min 30 secs each side for rare. Put on a plate, squeeze over the remaining lime juice and set aside.
Mix the carrot and spring onions together and stir in the spiced yogurt.
By now the oil in the saucepan should be hot: it needs to reach 180 ̊C (a small piece of bread should brown in 15 secs). Shake off the excess yogurt from the gherkins, coat in the spice coating, then fry in batches for 30 secs-1 min, until golden. Drain on kitchen paper.
Drain the radishes. Slice the tuna diagonally. Add a layer of carrot slaw to the bottom of each bun, then top with radishes, tuna slices and fried pickles. Sandwich with the lid and serve with sweet potato fries, if you like.

Tip: Blitz leftover yogurt with coriander, spring onions, 4 green chillies, 2 tsp ground cumin, 100ml extra-virgin olive oil and the juice of a lime. Drizzle over soups, use as a dip for crudites, or use to marinate chicken legs.

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