B00CU1W244_EBOK

Tuna burgers with
blackened corn salsa
SERVES 4 PREP 20 mins COOK 30 mins, plus refrigerating time
Prepare these burgers ahead of time, then cook them just
before your guests arrive for brunch. You can prepare the
salsa ingredients ahead too, just don’t combine them until
you’re ready to serve. To make your own fresh breadcrumbs,
remove the crusts from slices of wholemeal bread and process
in a food processor until finely chopped. Freeze in plastic
bags until required, and thaw before use.
Preheat the oven to 180°C. Scatter the breadcrumbs on a baking tray and
toast for 5–6 minutes until lightly golden.
Place the sweet potato in a saucepan of cold water and bring
to the boil. Cook for 10–12 minutes until tender, then drain
well. Transfer to a large bowl and mash. Add the flaked tuna,
lemon zest, mayonnaise, cajun spice and half the breadcrumbs. Season to
taste and mix well to combine. Shape into four patties, then place in the
fridge for 20 minutes to firm up.
Meanwhile, for the salsa, heat a barbecue or chargrill pan to medium–
high. Spray the corn with cooking oil and grill, turning often, for 8–10
minutes until cooked and blackened in spots. When cool enough to
handle, place the cobs on their ends and carefully slice off the kernels,
then transfer to a bowl and set aside.
Spread the remaining breadcrumbs on a tray and press both