A component of this burger is the pickled fennel, which is best prepared a day in advance. If you can't make it a day in advance, a couple of hours is fine too.
Toast the seeds in a dry frying pan until golden brown. Bring water, vinegar, sugar, salt and the toasted seeds to the boil and stir until the sugar has dissolved. Leave the pan to cool.
Cut the fennel wafer-thin with the mandolin. You can use all of the fennel. Put the fennel in a clean jar or glass container with a lid. Sieve the liquid and fill the jar. Push the fennel under the liquid and keep in the fridge. It is really tasty the next day and can easily be kept in the fridge for 1-2 weeks.
For the mustard mayonnaise, stir everything together, season with salt and pepper if necessary.
For the cucumber-Yuzu salsa, finely chop or slice the jalapeños and put them in a bowl. Grate the garlic and add to the bowl. Peel the cucumber and slice it lengthwise through the middle and then again. Remove the seeds and cut the cucumber into fine brunoise and add these to the rest.
Pluck the leaves from the herbs and finely chop them. Chop the spring onion finely and mix all the ingredients and season the salsa with salt and pepper.
Heat the Bastard to 225 degrees and brush your grill clean. Halve your brioche balls, spread them with (garlic) oil and grill them on the grid. Grill the tuna steaks to medium rare.
Spread the grilled sides of the brioche bread with mustard mayonnaise and place the tuna steak on the bottom bun. Spoon 2-3 tablespoons of salsa onto the steaks and place 2 slices of Iberico ham on top.
Finish the burger with the pickled fennel, top with the brioche bun and enjoy.
Tip: the pickled fennel can be used with :
Fried fish, roast pork, Burrata, salads and as a side dish
This recipe and photo were created by: @the_street_canteen
