Tuna Burgers With Guacamole
Unlike meat marinades, fish doesn’t improve the longer you leave it. The delicate flesh of the fish can only take a small amount of marinating, so do keep to the times suggested.
2 people
10 minutes
55 minutes
Ingredients
- 2 - Brioche Buns or soft rolls
- 8 - Cherry Tomatoes cut into quarters
- 1 tbsp Honey
- 1 - Lemon juice only
- 0.5 - Lemon zest and juice
- 0.5 - Lime juice only
- 1 pinch Pepper
- 0.5 small Red Onion finely chopped
- 1 pinch Salt
- 4 tbsp Sesame Oil
- 1 handfull SuperValu Fresh Coriander
- 1 handfull SuperValu Fresh Coriander chopped
- 1 handfull SuperValu Fresh Mint finely chopped
- 1 - SuperValu Fresh Red Chilli thinly sliced
- 0.5 - SuperValu Fresh Red Chilli finely chopped
- 2 - Tuna Steaks
For the Guacamole:
-
2
-
SuperValu Avocado
stoned, peeled and diced
For the Marinade:
-
8
tbsp
Soy Sauce
For the Mint Crème Fraîche:
-
250
g
Creme Fraiche
Method
- Preheat the barbecue to a high heat.
- Combine all the marinade ingredients together in a large bowl. Add the tuna and turn to coat. Allow to marinate for no longer than 30 minutes.
- Meanwhile, to make the guacamole, combine all the ingredients in a medium-sized bowl, making sure to mix through the lemon well so that the avocado doesn’t turn brown.
- Put the crème fraîche in a bowl and stir in the mint and the lemon zest and juice.
- Place the tuna on the hot barbecue and grill for 4 minutes on each side to cook it medium-rare. Add another 2 minutes on each side for well done. Place the burger buns on the barbecue for 2 minutes to lightly toast them.
- Spread some of the guacamole on the bottom halves of the buns, then top with a burger and drizzle over some mint crème fraîche. Serve warm.
