16 August, 2015
Tuna burgers with fig chutney
I keep being amazed by the fish I’ve seen at every supermarket during out Spanish holidays. Even the small ones had a large selection of fresh fish, and in particular those big, red chunks of tuna. It’s fresh and simply wonderful. The tuna tartar got eaten before I got to shot even one picture, but I managed to get a few of the burgers!
Ingredients
- Fresh tuna steaks
For the marinade:
- olive oil
- balsamic vinegar
- salt
- a pinch of brown sugar
- fresh ground pepper
For the chutney
- 8 small, sweet figs
- 2 tbs olive oil
- 1 fresh jalapeno pepper
- Dried bell pepper (optional)
- Salt
- 1 spoon balsamic vinegar
Instructions
Prepare the chutney
- Chop the jalapeno pepper (and the dried bell pepper) and pour the olive oil on it. Preferably let it seat for 24 hours, or at least 30 minutes...
- Heat the olive oil in a pan on small heat.
- Add chopped figs and cook on low heat for around 30 minutes, stir it from time to time.
- Add salt, pepper and vinegar to taste.
For the tuna
- Mix all the ingredients of the marinade and spread it on the steaks of tuna.
- Grill the tuna around 3-4 minutes on each side.
- Serve on a grilled hamburger bun, with chutney and fresh onion.
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