Ingredientes
Para 2 unidades
- Atún en solomillos limpios250 g
- Yema de huevo L1
- Guindilla fresca0.5
- Zumo de lima2.5 ml
- Salsa de soja baja en sal5 ml
- Eneldo fresco al gusto o seco
- Ajo granulado al gusto
- Pimienta negra
- Aceite de oliva virgen extra
Cómo hacer hamburguesas de solomillo de atún
Dificultad: Fácil
- Tiempo total15 m
- Elaboración5 m
- Cocción10 m
- Reposo15 m
Si vamos a emplear atún congelado, tenemos que acordarnos la víspera o unas horas antes de sacarlo para descongelarlo correctamente. Una vez listo, secar bien con papel de cocina para retirar el exceso de agua.
Picar a cuchillo en trocitos pequeños y depositar en un cuenco. Picar la media guindilla lavada y también el eneldo, si lo usamos fresco. Podemos agregar más guindilla si nos gusta más picante. Añadirlo todo al pescado junto con la yema.
Agregar el zumo de limón, la salsa de soja, pimienta negra recién molida y ajo granulado al gusto. Combinar con un tenedor, mezclando muy bien,hasta tener una masa homogénea. Si estuviera muy seco podemos agregar un poco de aceite de oliva o mostaza. Tapar con film y dejar reposar 15 minutos en la nevera.
Formar dos hamburguesas de, aproximadamente, el mismo tamaño, con las manos engrasadas de aceite de oliva o ligeramente humedecidas. Calentar una buena sartén o plancha antiadherente con aceite y cocinar las hamburguesas a temperatura media, durante unos 4-5 minutos por cada lado, procurando que no queden muy secas por dentro.
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