Fresh Tuna Burgers with Mango Salsa

 

                    Fresh tuna, chili, and mango are united in a totally modern burger. Tuna is best eaten slightly pink as it can be rather dry if overcooked. It is also important that the burgers are piping hot before serving.

Serves 4-6

• 8 oz/225 gr sweet potatoes, peeled and cut into chunks
• Salt
• 1 lb/450 gr fresh tuna steaks
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, grated
• 1 fresh jalapeno chili, seeded and finely chopped
• 2 tablespoons prepared mango chutney
• 1 tablespoon corn oil

Mango salsa

• 1 large ripe mango, peeled and seeded
• 2 ripe tomatoes, finely chopped
• 1 fresh red jalapeno chili, seeded and finely chopped
• 1½-inch/4-cm piece cucumber, finely diced
• 1 tablespoon chopped fresh cilantro
• 1-2 teaspoons honey

1. Cook the sweet potatoes in a pan of slightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and place in a food processor, cut the tuna into chunks and add to the potatoes.
3. Add the scallions, zucchini, chili, and mango chutney to the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
5. Meanwhile make the salsa, slice the mango flesh, reserving 8 good slices for serving.
6. Finely chopped the remainder, then mix with the tomatoes, chili, cucumber, cilantro, and honey.
7. Mix well, then spoon into a small bowl, cover and let stand for 30 minutes to allow the flavors to develop.
8. Heat a heavy-bottom skillet and add the oil.
9. When hot, add the burgers and cook over medium heat for 4-6 minutes on each side or until piping hot.
10. Place some salad greens on 4-6 halved wedges of cornbread, top slices of reserved mango, then the burger.
11. Spoon over a little salsa and serve with the other half of bread.

BON APPÉÉÉÉÉÉÉÉÉTIT