I thought I’d pretty much covered Gwyneth Paltrow’s cookbook in my last post, but then I had these for dinner, and I enjoyed them so very, very much that I had to share. These are some seriously delicious burgers. Juicy and zingy and fresh tasting and really, really quick and easy to put together. The perfect TV dinner. We ate them with sweet potato chips and a rocket salad, which was entirely great, but you could also do the bun thing, and Gwyneth has a little recipe for a soy and sesame mayo which I wasn’t about to go anywhere near (me and mayo…let’s just say we don’t see eye to eye). Either way, whatever you eat them with, eat them. The only thing that’s going to stop me making these burgers on a near constant basis is the fact that tuna is rather expensive, justifiably, since there isn’t too much of it left, and I’m a long way short of a Hollywood star’s salary.

Tuna and ginger burgers

Serves 2

The recipe calls for you to marinate the burgers for at least an hour, which I didn’t have time for, and I can’t see that it would make a huge difference. If you did want to make them in advance, though, know that you can do this as early as the night before.

1-2 tsp wasabi paste, or to taste
black pepper
small knob of fresh ginger, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 tbsp rapeseed oil, plus more for cooking
2 fat tuna steaks, cut into chunks
2 shallots, peeled and thinly sliced
accompaniments of your choice: burger buns, rocket, sweet potato chips, etc.

Put the wasabi, ginger, garlic and oil in a food processor. Add a good dose of salt and pepper – it depends how much tuna you have, but you want around 1/4 tsp sea salt per 225g tuna. Pulse together to make a paste. Add the tuna and pulse carefully to combine, just so the mixture will come together as a burger but making sure the tuna still has some texture. Form 2 burgers, which at this point you can refrigerate. If you want to check the seasoning, you can fry a small amount in a pan (or you could taste it raw if you’re confident in the quality of your tuna).

When you’re ready to eat, saute the sliced shallots for 10 minutes or so, until soft and golden. Heat a frying pan or griddle over a high heat, rub the burgers with a little oil, and cook for a couple of minutes a side. You have a bit more leeway than when cooking a tuna steak, which you definitely want rare – I’d say these can be just cooked all the way through, but obviously don’t let them dry out. If using buns, you can grill them alongside.

Serve with the shallots on top and serving suggestions of choice.

Adapted from Gwyneth Paltrow’s ‘Notes from My Kitchen Table’