I keep being amazed by the fish I’ve seen at every supermarket during out Spanish holidays. Even the small ones had a large selection of fresh fish, and in particular those big, red chunks of tuna. It’s fresh and simply wonderful. The tuna tartar got eaten before I got to shot even one picture, but I managed to get a few of the burgers!
Tuna burgers with fig chutney
Fresh tuna steaks
For the marinade:
a pinch of brown sugar
fresh ground pepper
For the chutney
8 small, sweet figs
2 tbs olive oil
1 fresh jalapeno pepper
Dried bell pepper (optional)
1 spoon balsamic vinegar
Prepare the chutney
Chop the jalapeno pepper (and the dried bell pepper) and pour the olive oil on it. Preferably let it seat for 24 hours, or at least 30 minutes...
Heat the olive oil in a pan on small heat.
Add chopped figs and cook on low heat for around 30 minutes, stir it from time to time.
Add salt, pepper and vinegar to taste.
For the tuna
Mix all the ingredients of the marinade and spread it on the steaks of tuna.
Grill the tuna around 3-4 minutes on each side.
Serve on a grilled hamburger bun, with chutney and fresh onion.