Posh tuna burgers with red cabbage slaw
A burger with a twist, for an upmarket barbecue or summer gathering
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes
- Heat the barbecue. Put the chilli, coriander and shallots in a food processor and pulse until chopped. Add the tuna, 1 tbsp ketjap manis, the egg and lime zest. Grind in some black pepper and pulse until combined. Divide into 6 and shape into burgers. Brush all over with oil.
- Mix together the cabbage and lime juice and season. Put the burgers on the grill and brush with the remaining ketjap manis. Grill for 4 minutes each side and just before taking off, lightly toast the rolls. Serve the burgers with the cabbage and some sweet chilli dipping sauce.
Recipe extra
If you can't find Ketjap Manis, a thick sweet Indonesian soy sauce, use equal parts of dark soy and sugar instead.
298 kcalories, protein 30.2g, carbohydrate 28.0g, fat 8.1 g, saturated fat 1.7g, fibre 1.6g, salt 1.6 g
Recipe from olive magazine, August 2007.
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Ingredients
- 1 red chilli , deseeded
- a small bunch coriander
- 2 shallots , peeled
- 600g tuna , skinless, cut into large chunks
- 3 tbsp ketjap (Kecap) manis
- 1 egg
- 1 lime , zested and juiced
- olive oil
- ¼ red cabbage , finely sliced
- 6 ciabatta rolls, halved
- sweet chilli dipping sauce to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 1 red chilli , deseeded
- a small bunch coriander
- 2 shallots , peeled
- 600g tuna , skinless, cut into large chunks
- 3 tbsp ketjap (Kecap) manis
- 1 egg
- 1 lime , zested and juiced
- olive oil
- ¼ red cabbage , finely sliced
- 6 ciabatta rolls, halved
- sweet chilli dipping sauce to serve
298 kcalories, protein 30.2g, carbohydrate 28.0g, fat 8.1 g, saturated fat 1.7g, fibre 1.6g, salt 1.6 g
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01 January 2009
Janet rated and commented on this recipe
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