Indy Powers burger bites with a twist
Lime and ginger add zest and zing to these tantalisingly tasty tuna burgers.
Ginger and Lime Tuna Burgers
These make for the best protein-packed lunch or dinner. They've got so much zing and they're super-quick to prepare. I love them with a crunchy Asian slaw and some chilli oil, but they're great with anything. They're really delicious cold too, if there are any left over.
Makes 4. Gluten-free, dairy-free & paleo-friendly
320g fresh tuna
2 cloves of garlic
Thumb-size piece of fresh ginger
Handful of fresh coriander
1 tbsp tamari or soy sauce
Juice of ½ lime, plus extra wedges to squeeze over
1 tbsp sesame oil
Asian slaw (see recipe, below), avocado, sprouts, kimchi, chilli oil
Slice the tuna into a few pieces and add it to your food processor. Peel the garlic and ginger. Mince the garlic and grate the ginger and then add them to the food processor with all of the other ingredients.
Blend the mixture until you have a consistency that will hold together but is still chunky; don't over-blend it.
Use damp hands to shape the mixture into patties.
Add a little sesame oil to a pan on medium-high heat.
Cook the burgers for about 3 minutes on each side. Serve hot with extra lime.
Mix up a spicy Asian slaw
A great Asian slaw is a must for any recipe repertoire. I make it all the time — it goes well with so many dishes. The crunch and zingy flavour make it ideal for lunch boxes, if you want to make it ahead of time. My simple recipe is as follows:
1. Thinly slice 1 large head of cabbage (Chinese/napa cabbage works best) and a few spring onions.
2. Whisk together 2 tsp harissa or Thai chilli paste, 3 tbsp sesame oil, 3 tbsp apple cider vinegar and 1 tbsp tamari or soy sauce.
3. Drizzle it over the cabbage and spring onions, and toss well.
4. Toasted sesame seeds look and taste great sprinkled on top.
Chilli oil! I love trying out different sauces and condiments in the Asia Market (asiamarket.ie) and my latest obsession is crispy chilli oil. There are loads of different brands, and the market I go to is always changing its stock, but I’m completely addicted to Lao Gan Ma Crispy Chilli in Oil, if you can find it. I panic-bought a giant jar of it recently after one experience of it being out of stock — it has the best crunchy texture and the right amount of heat. I use it to make sauces and marinades and as a dipping sauce on its own... I’m quickly making my way to the bottom of the jar.
This burger recipe works really well with salmon, too. Just remove the skin and follow the same method. If you like the burgers and want to try out a different flavour, the Cajun Salmon Burgers from my cookbook, The Little Green Spoon, are a weekly favourite of mine.