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Bart van olphens tuna burger
Burger of tuna on a bun with tomato, lettuce and cucumber.
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Ingredients
- 6 el White wine vinegar
- 1 el granulated sugar
- Cucumber
- 1 lemon cleaned up
- 4 el mayonnaise
- 1,5 Red pepper
- Parsley plant Organic
- 1 toe garlic finely chopped
- 1 pickle little
- 1 el capers
- 100 ml traditional olive oil
- 4 Sandwiches optionally
- 600 g white tuna steak
- 1 medium sized egg
- 1 shallot shredded
- 8 blade fresh chives
- 1,5 el bread crumbs
- 1 el traditional olive oil
- 8 leaf head of iceberg lettuce
- 1 tomato in slices
Kitchen Stuff
Directions
-
Mix the vinegar and sugar in a bowl until the sugar is dissolved.
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Arrange the cucumber above with a peeler or cheese slicer and leave to marinate in the refrigerator for at least 30 minutes.
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Meanwhile, clean the lemon. Grate the yellow skin and squeeze out the fruit. Mix half of the grater and half of the juice with the mayonnaise.
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Cut the red pepper, including seed lists, fine. Cut the parsley from the plant and cut it fine.
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Slice the garlic and pickle. Mix in a bowl with the chopped red pepper and parsley, the capers, the rest of the lemon juice and the oil.
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Heat the grill pan without oil or butter over medium heat. Cut the rolls in half lengthwise and grill on the cutting edge in 2 min. Golden brown.
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Remove the stalk of the red pepper, halve the pepper lengthwise and remove the seeds with a sharp knife. Cut the pepper finely.
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Cut the tuna steak into pieces of ½ x ½ cm.
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Chop the shallot. Mix with the rest of the lemon zest, finely chopped whole red pepper, tuna, egg, chives and breadcrumbs in a bowl.
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Add extra breadcrumbs if the mixture feels sticky. Season with pepper and salt.
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Divide the mixture with moist hands into equal balls. Squeeze flat to burgers and brush with the oil on both sides.
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Heat the grill pan over medium to high heat and grill the burgers in approx. 3 min. Depending on the thickness. Turn halfway.
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Brush the bottom halves of the rolls with half of the lemon mayonnaise.
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Divide in succession the iceberg lettuce, tuna burgers, 4 tbsp sauce, the tomato and marinated cucumber.
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Brush the upper halves of the sandwiches with the rest of the lemon mayonnaise and lay on the burgers. Serve with the rest of the sauce.
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Nutrition
725Calories
Sodium18% DV435mg
Fat72% DV47g
Protein88% DV44g
Carbs10% DV30g
Fiber8% DV2g
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