Tuna Burgers

Tuna Burgers with Quick Pickled Cucumber
  1. 1 cup drained canned cannellini or navy beans
  2. 2 x 170g cans tuna, drained
  3. 1 tbsp chopped green onions
  4. zest and juice of ½ a lemon
  5. 1 tbsp mayonnaise
  6. ¼ cup chopped chives
  7. 1 tbsp pickled ginger
  8. sea salt and pepper
  9. 2 tbsp olive oil
  10. flour, for to coat patties before frying
  11. 4 buns, cut in half
  12. 1/4 cup mayonnaise with a small squeeze of wasabi
for the quick pickled cucumber
  1. 1 English cucumber, thinly sliced – use a mandolin or horizontal peeler
  2. 1 cup white vinegar - use champagne or cider vinegar if you have it!
  3. ¼ cup white sugar
  4. ¼ cup water
  5. Sea salt
  6. Sprinkle of black and white sesame seeds
  1. Start by making the pickled cucumber. Layer cucumber ‘ribbon’s in a bowl and sprinkle with sea salt. Place vinegar, sugar and water in a jar and shake vigorously. Pour onto cucumbers and leave to ‘pickle’.
  2. For the burgers, place, tuna, green onions, mayonnaise, lemon zest and juice, chives and ginger in a food processor and blend until smooth. Add sea salt and pepper and blend again. Taste, adding more salt if necessary. Spoon into a bowl then form mixture into four patties, or 8 ‘sliders’.
  3. Sprinkle flour on a plate and coat patties in flour on both sides.
  4. Heat oil in a heavy fry pan. Fry patties on both sides until golden and heated through.
  5. Combine wasabi and mayonnaise in a small bowl.
  6. Cover buns with spicy mayo, top with burger and a tangle of pickle and a sprinkling of black and white sesame seeds. Top with bun and serve. Or, plate tuna, without the bun, on a plate with a slick of wasabi mayo. Top with cucumber pickle and black and white sesame seeds.