Sometimes Mrs J craves particular foods. Sometimes the craves are for very different types of food at the same time. This can cause some confusion.

Tonight Mrs J wanted to have fresh tuna. Nice and wholesome. At the same time she was dying to go to Burger King and just demolish a big one. And she couldn’t stop thinking of sweet red cabbage (probably because of all the Christmas adverts).

The result was an adult version of a burger, kind of Asian inspired with fresh tuna instead of meat.

In a bowl, combine white balsamic vinegar, sesame oil and raw/brown sugar. Use 1 tablespoon of vinegar to every teaspoon of oil and 1/2 teaspoon of sugar. Add shredded fresh red cabbage, carrots and broccoli.

Use 2 dl of cabbage to every 1 dl of carrots and 1 dl of broccoli. Toss and set aside. Make sure you have enough dressing, you don’t want it to be dry.

Chop coriander and mint.

Combine with salt, soy sauce and some sugar in a food processor.  Use 1 dl of coriander with every 1/2 dl of mint and about equal amounts of sugar to salt. For 750g of tuna, 1/2 teaspoon of salt and sugar and a tablespoon of soy is kind of the guidance. Add the roughly chopped fresh tuna.

Mix until combined. Add finely chopped spring onion (as much as you like, Mrs J likes them a lot).

Form tuna mixture into patties and bread them.

Cook in some sunflower oil, with a dash of sesame oil, in a non-stick pan over medium heat for 8-10 minutes until well browned.

Toast some hamburger bread buns, distribute some of the salad over the bottoms and use the rest as a side before sitting in the burgers. Throw in some extra fresh coriander and finish with the tops.

Offer some sweet chili sauce as an additional condiment.

Nice, quick, delish!