Mix mayonnaise, lemon myrtle, pepperberry and soy sauce in a small bowl. Cover and chill for at least 10 minutes to let the native flavours bloom.
Using a sharp knife in a rocking motion, chop tuna into coarse pieces about 3mm each. Don't overwork it.
In a medium bowl, combine tuna with garlic, ginger, salt and pepperberry. Mix gently with your hands.
Divide into 4 portions and press into patties about 2.5cm thick. Chill for 15 minutes.
Heat grill to high. Oil the grates well.
Grill burgers covered for 3 minutes until browned on one side.
Flip with an oiled metal spatula. Continue grilling covered - 3 minutes for medium-rare, 4 for medium, 5 for medium-well. (Tuna is best served pink in the centre. Native pepperberry gives a gentle heat that won't overpower the fish.)
Serve immediately with the lemon myrtle mayo.
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