Tuna Steak Burgers with Roasted Rosemary Potatoes and Homemade Tomato Sauce

Inspired by The Great British Menu, we decided to make a Pescatarian’s alternative to Burger Night and create Tuna Steak burgers. They were delicious! They take 10 minutes to make and 5 minutes cook and we served them with rosemary roasted potatoes, fried in our Stainless Steel Tri-Ply Roasting Pan and then roasted in the oven in the same pan – magic! We finished the dish off with peas, run through with butter and fresh mint.

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 24cm Sauté Pan 

Copper Tri-Ply 9cm Mini Pan

Cast-Iron 10cm Mini Casserole Dish

Stainless Steel Tri-Ply Roasting Pan

Copper Tri-Ply Non-Stick 24cm Frying Pan

Ingredients

(For the Tomato Sauce)

  • 3 tbsp Olive Oil
  • 1 red onion, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • Cracked black pepper
  • 1kg fresh tomatoes, washed and quartered
  • 2 tsp thyme, roughly chopped
  • 1 cinnamon stick
  • 50g caster sugar
  • 2 bay leaves
  • Chilli flakes (to taste)
  • 150ml red wine vinegar

Method

(For the tomato sauce)

  1. Chop the onion and garlic and fry for two minutes until softened
  2. Add the tomatoes, sugar, thyme, cinnamon stick, pepper, and a few bay leaves to the pan. Stir and add chilli flakes according to preference. Cook for 15 minutes, or until the tomatoes have broken down and then cook for a further 15 minutes or so until the liquid has reduced by ¼ – ½ .
  3. Add the red wine vinegar and boil for 5 minutes.
  4. Remove the cinnamon stick and bay leaves and blend the tomatoes until smooth. Pass through a sieve into a bowl.
  5. Set aside today’s portion and put the rest in the fridge/freezer. It will keep in the fridge for a week and the freezer for a month.

Ingredients

(For the Burgers)

  • 4 shallots, peeled and finely chopped
  • 8 garlic cloves, peeled and pressed/finely chopped
  • 30ml olive oil
  • 400g tuna steak
  • 5 tbsp flat leaf parsley, chopped
  • 5 tbsp fresh mint, chopped
  • 3 eggs
  • 170g breadcrumbs
  • 1 pinch of salt
  • 1 pinch of black pepper

Method

(For the Burgers)

Top Tip: While you’re waiting for the tomatoes to reduce, you can prep your burgers. We kept the tomato sauce simmering for about 40 minutes whilst we prepared everything else to concentrate the flavour.

 

  1. Finely chop the shallots and garlic and sweat for two minutes. Set aside to cool in a bowl.
  2. Finely chop a large handful parsley and mint and set aside in a mixing bowl with the breadcrumbs and 3 eggs.
  3. Use a food processor or hand-blender to blend the tuna steaks – 1 to 2 minutes.
  4. Combine the tuna with the shallot, garlic, mint, parsley, breadcrumbs and eggs in a large bowl and bring together. Add seasoning.
  5. Mould the mixture into approximately 4-5 patties. This can all be done while the tomato sauce simmers. Leave to the side until you’re ready to fry!
  6. Add a glug of olive oil to a Copper Tri-Ply Non-Stick 24cm Frying Pan over medium heat. Fry the patties for 2-3 minutes on each side (or until golden on each side). Tuna burgers can be eaten rare so you can really cook them to taste!
  7. Whilst they are cooking, prepare your burgers. Slice your buns and add a few slices of tomato and a bed of salad for your burgers to sit on.
  8. Remove the patties from the pan and serve!

For the potatoes…

Ingredients

1kg Maris Piper potatoes

Olive Oil

Rosemary (enough sprigs to generously cover)

Salt

Method

Top Tip:  The Stainless Steel Tri-Ply Roasting Pan is perfect for these roasties as you can fry them up on top of the hob to crisp up the outside and then roast them in the oven!

  1. Wash, peel, and chop the potatoes. Add salt to a pan of boiling water and boil for 20 minutes until soft.
  2. Drain the potatoes, return to the pan and (with a lid on!) roughly shake to fluff up the edges.
  3. Place the Roasting Pan on the hob top and add a generous amount of olive oil. Put the potatoes on the tray and shake to cover with oil. Add the rosemary and salt.
  4. Once they have crisped up a little, pop the roasting pan in the oven at 220°C/Gas Mark 8 and roast until golden all over. We served individual portions in the Cast-Iron 10cm Mini Casserole Dish!

For the peas…

  1. Boil frozen peas until cooked, drain and return to pan.
  2. Run the peas through with a large knob of butter and stir until the butter has melted.
  3. Add roughly chopped fresh mint and serve in a side dish or Copper Tri-Ply 9cm Mini Pan!

By Eliza

 

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