Tuesday, 7 July 2015

Fresh tuna burger with goat cheese, chicory and black mayonnaise

10 minutes to prepare Serves 4



The hot weather across Europe has made for uncomfortable days recently.
Temperature often above 35°, air saturated with humidity, no wind. On the one hand you feel much more attached to your job (the office has air conditioning, hu-huuu), on the other hand you completely lose your appetite.

Forcing yourself to eat in hot weather can be a challenge but do not think about using it for intensive dieting: it is not healthy.
Rather try to keep your food light, to reduce the heat production caused by your digestive system. Switch from meat and fat food, which take longer to digest and therefore generate more heat, to fish and vegetables that are easier to digest.

Recalling these principles, an unusual tuna-fish hamburger recipe is served today, perfect in summer dinners as tasty and healthy second course. It is a modified version of Cucchiaio's one, simplified to fit our Tuesdays' 10-minutes time constraint.
Bet it will boost your appetite, better if accompanied by a frozen beer! Oops...

Here are ingredients for the 4-serving recipe:

4 buns
400 g fresh tuna fillet
2 egg-whites
160 g goat cheese
150 g green beans
8 small ripe tomatoes
50 g chicory
4 tablespoons balsamic vinegar
4 tablespoons mayonnaise
1 tablespoon squid ink
EVO oil
salt and pepper

  1. Cut by hand the tuna fillet. Spread it out flat on a plate and season it with salt and pepper. Toss together gently. Add egg whites, then mix again
  2. Divide the mixture into four and lightly toss from hand to hand forming balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3 cm thick. Put on a plate, and keep aside
  3. Heat a non-stick grill pan very well, and split the buns open. Once the grill is very hot, place the buns cut side down on it. Grill until the bread is light golden brown, for about 10 seconds
  4. Prepare the homemade ketchup: wash and dice the tomatoes. Braise them in the pan with balsamic vinegar slightly diluted for about 5 minutes. Add a pinch of salt, mix well and keep warm
  5. Meanwhile, prepare the black mayonnaise: in a bowl mix mayonnaise with the squid ink and stir carefully with a spoon
  6. In the non-stick pan pour 2 tablespoon of EVO oil, add the green beans, and pan-fry for 5 minutes until crispy. Meanwhile, julienne the chicory
  7. Once the grill pan is very hot, place tuna hamburgers on it. If you like the inside to remain rosy and not dry, cook them for 4-5 minutes at most
  8. A few moments before removing  tuna burgers from the heat, start preparing the buns: spread the goat cheese on buns bottom half. Add 1 tablespoon of homemade balsamic ketchup, then a pinch of chicory
  9. Once cooked, place hamburgers on top of the chicory. Overlay with  black mayonnaise and crispy green beans. Serve immediately!!!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

À la Caffarri

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