First make the cucumber pickle. Thinly slice the cucumber and add to a sieve set over a bowl. Scatter over the salt, turn with your hands to coat and leave to drain for 20 minutes.
Tuna burger pockets with pickled cucumber
Ingredients
4
servings
-
For cucumber pickle
- 0,5
- 0,25 tsp
- 1,5 tsp
- 1,5 tsp
-
For tuna burgers
- 100 g
- 0,5 bunches
- 320 g
- 0,5
- 1
- 0,5 bunches
- 1,5 tbsp
-
To serve
- 4
- 1
- 1
- 4
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Preparation
While you are waiting for the cucumber to drain, prepare the burgers.
Preheat the grill to medium. Line a baking tray with tin foil.
For bulk, blitz the bread to fine crumbs in a blender.
Add the breadcrumbs, spring onions for kick, tuna, the zest and zing of the juice of a lemon, egg, parsley and mayonnaise to a bowl, season and stir to combine. Shape into 8 patties and arrange on the prepared baking tray.
Grill for 3-5 minutes on each side, until golden and cooked through.
While the burgers are cooking finish off the cucumbers. Remove and discard any moisture from the cucumbers then add to a bowl and toss with the sugar and vinegar.
Warm the flatbreads and fill each with 2 tuna burgers, cucumber, salad and yellow peppers for colour, mayonnaise and serve.
