Name: Tuna burgers with salsa
Yield: 4 servings
Cuisine: Boil
Ingredients: 200.00 g potatoes peeled and chopped; 2.00 tuna solid tinned in brine, drained and flaked; 30.00 ml mayonnaise thick; 30.00 ml fresh parsley chopped; 50.00 g breadcrumbs dry; 0.00 sea salt and freshly ground black pepper; 4.00 plum tomatoes chopped; 0.50 cucumber chopped; 1.00 onion finely chopped; 1.00 carrots scraped, grated; 50.00 g capers roughly chopped; 30.00 ml fresh chillies 573; 1.00 lemon zest and juice; 0.00 sea salt and freshly ground black pepper; 0.00 oil for frying; 4.00 bread hamburger rolls; 0.00 lettuce

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Ingredients (17)

PATTIES

200.00 g	potatoes — peeled and chopped
2.00	tuna — solid tinned in brine, drained and flaked
30.00 ml	mayonnaise — thick
30.00 ml	fresh parsley — chopped
50.00 g	breadcrumbs — dry
0.00	sea salt and freshly ground black pepper

SALSA

4.00	plum tomatoes — chopped
0.50	cucumber — chopped
1.00	onion — finely chopped
1.00	carrots — scraped, grated
50.00 g	capers — roughly chopped
30.00 ml	fresh chillies — 573
1.00	lemon — zest and juice
0.00	sea salt and freshly ground black pepper

TO FINISH

0.00	oil — for frying
4.00	bread — hamburger rolls
0.00	lettuce

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Method:

PATTIES
Boil the potatoes in water until tender.
Drain and mash well.
Spoon into a dish with the tuna, mayonnaise, chopped parsley and breadcrumbs.
Season well and mix thoroughly with your hands.
Divide the mixture into four and shape each into a flat patty.
Arrange the patties in a shallow dish, cover with clingfilm and chill until needed.
SALSA
Blend the ingredients in a mixing bowl, seasoning well with salt and pepper. Leave at room temperature for 10 to 15 minutes.
TO FINISH
Heat a little oil in a large non-stick pan and fry the tuna patties over medium heat for two to three minutes one each side or until golden brown and done.
Halve the hamburger rolls and roast lightly.
Arrange the lettuce leaves on one half of each roll and place a tuna patty on top.
Serve with the salsa and deep-fried root vegetables (see recipe).