- ½ of a round lettuce
- 1 sprig of fresh mint
- 1 sprig of garden-fresh basil
- 1 pinch of ground coriander
- 1 fresh red chilly
- 1 lemon
- 1 handful of rocket leaves
- 600g fresh tuna steak
- 2 ripe tomatoes
- 4 round ciabatta rolls or burger buns
- 4 spring onions
- Olive Oil
- Tomato Ketchup
- Pick the herb leaves, trim and generally slash the spring onions and stew (deseed in the event that you like) and finely grind the lemon pizzazz, put into a sustenance processor. Generally, hack the fish and add to the processor with the ground coriander, at that point beat until genuinely fine (or finely cleave and blend by hand).
- Separation into 4, shape and squeeze into patties, at that point chill in the cooler for no less than 30 minutes to solidify. Preheat your grill or frying pan container to high. Brush the burgers done with a little oil and season daintily with ocean salt and dark pepper.
- Flame broils the burgers for 2 minutes on each side, or until cooked to your preferring – the cooking time will rely upon how thick you make them. It’s right to eat them when they’re still somewhat pink inside, yet on the off chance that you need to cook them through, proceed. Trim and separate the lettuce leaves, and cut the tomatoes into rounds. Divide the crusty bread rolls or burger buns; at that point toast them gently on the grill or frying pan.
- To collect, put a hot fish patties into the toasted roll or bun, at that point layer up with some lettuce leaves, rocket and cut a tomato. Cut the zested lemon into wedges for crushing over, at that point present with ketchup or salsa verde.
- Ensure your grill or iron dish is decent and hot before you cook the burgers.
- If there are any leftover of patties, you can microwave them and have another burger treat.
- Be careful while you cook. While using the oven, do not forget the oven mitts. Because, safety first.