Ingredients
1 red onion
160g frozen green beans
red wine vinegar
extra virgin olive oil
1 medium free-range egg
1 x 300g tin of peeled new potatoes
1 x 145g tin of tuna in spring water, from sustainable sources
3 large white baps
olive oil
2 ripe tomatoes
4 black kalamata olives, stone in
Method
- Place a large non-stick frying pan on a medium heat. Peel and quarter the red onion, place in the hot pan with the frozen green beans and cook for 4 minutes, or until softened and charred, turning occasionally.
- In a large bowl, whisk together 1 teaspoon of red wine vinegar, 1 tablespoon of extra virgin olive oil and a pinch of black pepper. Add the hot charred veg and toss well.
- Lower the egg into a small saucepan of vigorously simmering water and boil for 5 minutes (for soft boiled), then refresh under cold water until cool enough to handle, and peel.
- Drain the potatoes, tip into a large bowl and mash with a fork, then drain and add the tuna. Blitz 1 bap in a food processor to fine crumbs, then tip into the bowl. Finely chop ¼ of the charred dressed veg, add to the bowl with a pinch of black pepper and scrunch together with clean hands until combined.
- Evenly divide the mixture into 4 and shape into patties.
- Return the frying pan to a medium heat with 1 teaspoon of olive oil and fry the patties for 4 minutes on each side, or until golden and crisp. Halve and lightly toast the remaining baps alongside.
- Drizzle a little of the veg dressing into the halved baps, then thinly slice and divide the tomatoes between them, sitting 2 tuna burgers on top of each.
- Squash and destone the olives, add to the bowl of veg and toss, then plate up alongside the burgers. Halve the egg, and serve on top of the salads.
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