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Tuna Burger with Olive and Parsley Salad

By Bill Granger: Feed Me Now
For perfect-shaped patties, place an egg ring or plain cutter on a board and line with plastic wrap. Place a dollop of tuna mixture in the ring and fold the plastic wrap over to enclose. Chill wrapped patties until…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 4 good quality anchovy fillets in oil (tinned or in jars)
  • 1 tbsp of extra virgin olive oil
  • 10 g of pitted green olives
  • 1 tbsp of lemon juice
  • 1 tub of good quality hummus (ideally homemade)
  • 1 pinch of sumac or aleppo pepper (optional)
  • 600 g of fresh tuna
  • 3 spring onions, finely sliced
  • 1 handful of flat-leaf parsley leaves
  • 4 pitta breads, toasted
  • 1 small red onion, finely sliced

Method

4 steps

  1. Step 1

    Place the tuna, spring onions and anchovies in a bowl, mix gently and season with salt and pepper (allowing for the saltiness of the anchovies). Mould into 4 burger patties, cover and refrigerate for about 1 hour.

  2. Step 2

    Heat a large frying pan or griddle over a high heat (or heat up a barbecue). Add the olive oil to the pan (or brush the burgers with the oil). Cook the burgers for 5 minutes on one side, then turn and cook for 2 minutes on the other side, or until browned and just cooked through.

  3. Step 3

    Meanwhile, for the salad, toss the olives, parsley, onion and lemon juice together in a bowl and season to taste.

  4. Step 4

    Pile the olive and parsley salad onto individual plates and top with the burgers. Add a dollop of hummus, sprinkle with sumac or Aleppo pepper, if liked, and serve with toasted pitta breads.