For a dinner the whole family will love- serve up Sophie's Cegliese Tuna Burgers, taken from series two of Sophie Grigson: Slice of Italy.
Ingredients
For the Burgers:
For the Dressing:
To Serve:
Method
Step 1
Sharpen your best knife before you begin – there’s a lot of chopping ahead. Cut the tuna steak into small pieces, then chop them all together very finely – think minced beef small. Do the same with the mortadella and the capers.
Step 2
Mix them all together with the parsley, salt and pepper. Use your hands to get it all evenly mixed together, then divide into four or five portions.
Step 3
Mould each one into a patty, roughly 2-3cm thick. Pat them firmly into shape and don’t worry if they crack a bit – just press back together. Place on a plate, cover with cling film or a beeswax cloth and keep chilled until 10 minutes before you want to start cooking.
Step 4
Meanwhile, make the dressing. Cram the basil, lemon zest, chilli and a few pinches of salt into a small blender cup. Add half the olive oil and whizz to a puree. Stir in the remaining oil. Cover and set aside.
Step 5
10 minutes before cooking, slide the burgers into the freezer. Oil the griddle, wipe out excess oil and then set it over a high heat. Cut the buns in half and toast them. Keep warm.
Step 6
Brush the top of the burgers with olive oil, then place carefully, oily side down, on the hot griddle. Brush the upper side with more olive oil. Cook for 1-1 ½ minutes on each side until cooked through to your liking.
Step 7
Stir the dressing and drizzle a little on the bottom of each toasted bun, make a bed of rocket and lay the tuna burgers on top, followed by a slice or two of tomato and a final drizzle of the dressing. Pop the top on the bun on top and serve.
