Fatti's tuna burgers with fried pickles recipe

Method

1. Dust the tuna steaks all over with the Old Bay seasoning, then transfer to the fridge. Put the radishes in a bowl with a pinch of salt, ¼ tsp sugar, and enough pickle liquid to just cover them. Set aside.
2. Grind the coriander, chilli, ¼ tsp salt, the cumin and remaining ½ tsp sugar together to a rough paste, then add half the lime juice and grind to a smooth paste. Put in a bowl with 40g yogurt, mix well and set aside.
3. Slice each gherkin into 3 long slices and blot dry with kitchen paper. Mix the remaining yogurt with 2 tbsp pickle liquid. Add the gherkins and turn to coat.
4. Mix the ingredients for the spice coating with a pinch of salt on a shallow plate.
5. Pour enough oil into a small saucepan so it comes 3cm up the sides; heat over a low heat. Meanwhile, heat a frying pan over a medium-high heat and toast the cut sides of the brioche buns; set aside. Heat 1 tbsp oil in the frying pan until very hot and starting to smoke. Add the tuna steaks and fry for 1 min 30 secs each side for rare. Put on a plate, squeeze over the remaining lime juice and set aside.
6. Mix the carrot and spring onions together and stir in the spiced yogurt.
7. By now the oil in the saucepan should be hot: it needs to reach 180 ̊C (a small piece of bread should brown in 15 secs). Shake off the excess yogurt from the gherkins, coat in the spice coating, then fry in batches for 30 secs-1 min, until golden. Drain on kitchen paper.
8. Drain the radishes. Slice the tuna diagonally. Add a layer of carrot slaw to the bottom of each bun, then top with radishes, tuna slices and fried pickles. Sandwich with the lid and serve with sweet potato fries, if you like.

• Tip: Blitz leftover yogurt with coriander, spring onions, 4 green chillies, 2 tsp ground cumin, 100ml extra-virgin olive oil and the juice of a lime. Drizzle over soups, use as a dip for crudites, or use to marinate chicken legs.

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