.aspx "Tuna Burgers with Fried Courgettes")
Information
Preparation time: 40 minutes
Cooking time: 30 minutes
Difficulty: Medium
Serves: 4
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A delicious alternative to beef burgers. This dish works well served with a salad of cucumber ribbons tossed in lemon juice and olive oil.
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Cooking Instructions
- Toast the sesame seeds in a medium oven in a shallow roasting tin, stirring occasionally, until golden (about 12 to 15 minutes). Allow to cool completely.
- Transfer 2tbsp of sesame seeds to a small bowl, one third of the remaining seeds to a spice/coffee grinder and the other two thirds spread out in a shallow bowl. Grind the seeds in the grinder until you have a fine flour. Add this sesame flour to the 2tbsp of seeds you had reserved in the small bowl. This flour is the dredging ingredient for your courgettes.
- Prepare the courgettes by cutting in half crossways, then cutting each half into matchsticks about 3-4mm in width. Place the courgettes in a colander and sprinkle with sea salt and allow to drain for 30 minutes. After this time squeeze any moisture from the courgettes and then roll up in a clean tea towel to remove any remaining moisture. Set aside.
- Prepare the burgers by chopping the tuna into small dice. Stir together the soy sauce, 2tbsp vegetable oil, 1/4tsp sea salt and 1/4tsp ground black pepper in a bowl then add tuna. Mix well then divide into four portions. Form each portion into a burger shape then coat with reserved sesame seeds. Chill burgers until ready to cook.
- Heat the vegetable oil to 160c in a deep fryer or large saucepan (do not fill more than one third full).
- Toss courgettes with half of the sesame flour and fry in four batches until golden. Drain on kitchen paper. Once drained, toss in the remaining sesame flour and keep warm in a low oven.
- Heat 3tbsp oil in a heavy frying pan until hot. Cook burgers, turning once, for about 3 minutes per side or until the sesame seeds are golden brown.
- Serve each burger topped with a pile of courgette ribbons.