Tuna Burger with Olive and Parsley Salad
By Bill Granger: Feed Me Now
Published on 19 June 2022
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 ready to cook.Time and servings
1 hr 40 minsTotal time
4Servings
20 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 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
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.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.Step 3
Meanwhile, for the salad, toss the olives, parsley, onion and lemon juice together in a bowl and season to taste.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.