Tuna Steak and Avocado Burgers with Bean Curd Aioli

For a great way to fill a burger bun, try Silvena Rowe's healthy, flavourful combination of tuna, avocado and garlicky bean curd aioli
By Silvena Rowe
Tuna Steak and Avocado Burgers with Bean Curd Aioli
  • Rating:
  • Serves: 4
  • Cook Time: 6 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

To serve

  • 4 large burger buns
  • handfuls rocket
  • 1 avocado, thinly sliced

For the bean curd aioli

  • 180 g fresh silken tofu
  • 1 lemon, juice only
  • 4 tbsp extra virgin olive oil
  • 3 cloves garlic, crushed
  • sea salt and freshly ground black pepper

For the tuna

  • 4 x 200 g tuna steaks
  • 2 tbsp extra virgin olive oil

Method

1. To make the bean curd aioli, place the bean curd in a food processor and pulse until smooth. Season with salt and freshly ground black pepper and add the lemon juice.

2. With the motor still running, slowly add the olive oil and mix until thick and smooth. Add the garlic and check the seasoning.

3. Brush the tuna steaks with the olive oil and cook for 2-3 minutes on each side under a grill or in a griddle pan, as preferred.

4. Split the burger buns and top the bases with a tuna steak. Arrange the avocado slices on top of the tuna and top with a spoonful of the aioli and a little rocket. Pop the tops on and serve at once.

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