Tuna burger with fermented vegetables
INGREDIENTS for 6 people
600 grams of canned tuna on olive oil
4 organic eggs
About 150 grams of coconut flour
Cumin
Herbamare spices
3 spring onions, finely chopped
Freshly grated turmeric
Coconut fat or clarified butter for frying
Fermented raw vegetables e.g. red fermented cabbage or white cabbage with pineapple
PREPARATION METHOD
- Drain the tuna on a sieve and collect the oil in a small bowl so you can add it if the mixture becomes too dry.
- Add the whole eggs, spices and chopped spring onion to the tuna. Mix everything well and start adding the coconut flour.
- Don't add the full amount of coconut flour right away. Start with 100 grams and check if you can easily form a burger from the dough. Start by making small balls and then flatten them. If the dough is too moist, add the rest of the coconut flour.
- Fry the burgers in a pan in fat such as coconut fat or clarified butter. Note that tuna burgers need enough fat to not burn. They also bake well in the oven. Start by baking in the oven for 15 minutes and check that they are well cooked. In the pan, you can easily tell when they are cooked.
- Serve the tuna burgers with a generous portion of fermented raw vegetables. They go especially well with oily fish such as salmon, herring, sardines or tuna. Enjoy!
