It’s been a while.
February is turning out to be quite a busy month. In between travelling cross country for graduate assessment days, starting a part time job at a deli counter (dream job right?!), and arguing with Italian racists on twitter (don’t ask…), my time in the kitchen has been limited.
I returned home from a hard day of slicing cheese and cured meats, wanting something simple and healthy that could also double up as the coming days’ lunch for work.
The fridge looked bare by normal standards.
I hadn’t made them for a while, but I decided to make the most delicious tuna burgers I could with what I had.
After a few minutes rooting through the fridge, I decided to embark on making some sage, paprika and emmental tuna burgers.
With the burgers, I cooked up a quick salad of sweet red peppers and mushrooms.
For the burgers:
Roughly 240g canned tuna, handful of chopped emmental cheese, pine nuts, 1 leek, 2 cloves of garlic
paprika, fresh sage and dill, 1 egg, plain flour
2 sweet long red peppers, green beans, mushrooms (any type will do)
leafy greens of your choice! I used spinach
Set your oven to 250 degrees celsius. Or as high as it will go.
Finely chop your leek and herbs. Put them to one side.
Heat some oil in a pan, add your garlic.
Keep on medium heat for 1-2 minutes.
Add your pine nuts and after another minute on medium, add the leek.
Heat on medium-high for 4 minutes.
Break your egg, add a serving spoon’s worth of the flour, and combine with the tuna and leek. Finally add the herbs and chopped emmental cheese.
Use whatever you have handy (eg. your hands…) to make the mix into burgers, ready for your griddle pan.
Give them around a minute on each side, just to get a nice colour.
Transfer them to your red hot oven for 8 minutes.
In the meantime, add your 2 chopped red peppers and however many mushrooms you fancy to a pan on high heat.
Season well with just black pepper.
After 3 minutes, place your green beans on top of the peppers and mushrooms.
Reduce the heat to low and place a plate over your pan, just to steam the greens, rather than fry them.
Keep them covered until you need to take the burgers out the oven.
Serve with your favourite leafy greens.