Recipe: Asian tuna burgers

Ingredients

1 tbsp coconut oil (odourless)

1 tsp sesame seed oil

1 large onion, finely chopped

1 tbsp agave syrup or honey

1 tbsp tamari soy sauce

1 tbsp sweet chili sauce

1 large handful coriander, chopped

3 cans of tuna, in spring water (drained)

1 large carrot, grated

1 tbsp sesame seeds, toasted

3 eggs, medium

Sea salt, white pepper, garlic granules

3 tbsp chestnut flour (gluten free, available in health shops)

Garnish

2 whole romaine lettuce leaves

Horseradish cream

Red onion marmalade or relish

6 tomatoes, classic vine, sliced

1 red onion, sliced

Method

● Preheat the oven to 180°C.

● Line a large baking tray with My Relationship with Food silicon baking mat or baking parchment.

● Warm the coconut and sesame oil in a large non-stick frying pan over gentle heat and and add the onions. Sautée until soft and translucent, then add the agave syrup or honey, soy and sweet chili sauce.

● Add the coriander and continue to cook for 2 minutes, transfer into a bowl and leave to cool.

● Put the drained tuna in a large mixing bowl and mix in the grated carrot and sesame seeds. Stir the cooled onion mixture into the tuna.

● Beat the eggs and season with white pepper, garlic granules and sea salt. Add to the tuna and mix until combined. Add the chestnut flour 2 tablespoons at a time. The burger mixture might seem soft, but once the first side is cooked, you'll be able to flip them easily.

● Shape into 14 burgers, place on lined baking sheet and bake for 30 minutes. Halfway through, remove from the oven and carefully turn them over with a spatula.

● After 30 minutes, turn them over to serve that side up as that side will look better.

● I prefer to serve them on Romaine lettuce leaves but you could serve in a bun. Garnish with horseradish cream, red onion marmalade or relish, tomato and sliced red onions.

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