RGFE

Tuna fishbuger

Chef: chef Massimo Riccioli main courses

Ingredients

• 4 burger buns
• 650 g fresh tuna
• Mixed spices, to taste (turmeric, cumin, anise)
• 200 g mozzarella
• 8 lettuce leaves
• 300 g pureed tomatoes (passata)
• 1 teaspoon mustard
• 2 tablespoon brown sugar
• 1 glass white vinegar
• 2 teaspoon soy sauce
• 2 red onions
• 1 bay leaf
• Salt, to taste

Method

For the ketchup:

Boil in a pan the pureed tomatoes with ½ glass of vinegar, brown sugar, soy sauce and a pinch of salt for 10 minutes over a low heat.

Blend the mozzarella into a cream.

Slice the onions thinly and caramelise in a frying pan with 1 tablespoon of brown sugar, ½ glass of vinegar, two pinches of salt, and the bay leaf for 15 minutes over a low heat.

For the tuna burger:

Mince the tuna, add the spices and form into burgers; grill for 3 minutes.

To assemble the burgers, spread the cut buns with the mozzarella cream and the homemade ketchup, add one lettuce leaf, the tuna burgers, then the onions, mustard and finish off with more ketchup and another lettuce leaf.