Mini Tuna Burgers with Wasabi Mayonnaise

BARBECUE season coincides exactly with the time of year when we all want to look our best. However, scoffing sausages and beefburgers every time the barbecue is fired up is going to do nothing for the waistline.

Lucky then that there is a range of alternatives out there, which will drag your barbecue menu into the 21st century and ensure that you can enjoy some delicious food cooked over the coals this summer. What's more the dishes that follow are quick and easy to make.

Mini Tuna Burgers with Wasabi Mayonnaise - Serves 4

This recipe comes courtesy of Waitrose and is a fantastic alternative to fattier beef burgers.

12 x mini paninis

500g tuna steak

4 onions, thinly sliced

2 tsp Japanese wasabi paste

Vegetable Kebabs

2 tbsp sesame seeds

20g fresh coriander, finely chopped

2 tbsp mayonnaise

4cm cucumber, thinly sliced

Bake the paninis in a preheated oven at 220C for five minutes and allow to cool. Meanwhile cut the tuna into large chunks, place in a food processor and pulse until lightly minced. Transfer to a large bowl.

Stir in the sliced onions, 1 teaspoon of wasabi paste, the sesame seeds, coriander and a pinch of salt and pepper. Using damp hands, shape mixture into 12 burgers.

Cook on barbecue for three minutes each side until just cooked through.

Meanwhile combine the mayonnaise and remaining wasabi. Split open the paninis and fill with the burgers, wasabi mayonnaise and cucumber.

Vegetable Kebabs with Pesto Marinade - Serves 2

Great for vegetarians and a healthy alternative for us all from Somerfield.

Marinade:

2 tbsp pesto sauce

1 tbsp olive oil

1 tbsp lemon juice

Kebabs:

1 medium courgette cut into 8 pieces

1 red pepper, de-seeded and cut into 8 chunks

1 yellow pepper de-seeded and cut into 8 chunks

1 onion cut into 8 chunks

8 firm cherry tomatoes

To serve:

200g couscous

200g Greek feta cheese

In a large shallow dish, mix together the marinade ingredients. Add vegetables and turn to coat in marinade. Leave for 30 minutes.

Thread the vegetables alternately on to four metal skewers and place on the barbecue. Cook for five minutes each side, brushing with any remaining marinade until vegetables are lightly charred and tender.

Make up the couscous, crumble feta cheese on top and place the kebabs on top with a slice of lemon.

Of course if you like kebabs with meat on them you could always add chunks of lamb, chicken or beef to the kebab skewers.

Great vegetarian additions or substitutes would be cubes of haloumi cheese, chunks of fresh pineapple, whole sweetcorn (sliced into rings) and/or button mushrooms.

Tandoori-style Chicken in Chapatis with Raita - Serves 2

Indian food meets the barbecue in this Waitrose recipe.

3 tbsp of tandoori curry paste

2 tbsp lemon juice

pinch each of paprika and tumeric

300g natural wholemilk yoghurt

200g chicken thigh fillets

cucumber, peeled and very finely chopped

20g fresh mint leaves, finely chopped

1 red onion

2 tomatoes, de-seeded and sliced

4 chapatis

Place curry paste, 1tbsp of lemon juice, paprika, tumeric and 200g of the yoghurt in a non-metallic bowl and mix well. Add the chicken fillets and coat completely in the marinade. Cover bowl and refrigerate at least 30 minutes, preferably overnight.

To make raita, mix remaining yoghurt and lemon juice, plus cucumber and mint together in a small bowl.

In a separate bowl combine the onion and tomatoes to make a salad. Cover both and chill.

Cook the marinated chicked over the barbecue for about 20 minutes until the meat is cooked. Warm the chapatis, then slice the chicken to fill chapatis, adding a little raita and onion and tomato salad.

Griddled Pineapple with Mango Sorbet

Somerfield show you can barbecue dessert too.

1 fresh pineapple

1 x 425g can of mango slices in syrup

1 lemon

25g caster sugar

First make the sorbet by placing the mango and syrup into a food processor and blending until smooth. Add juice of half a lemon and freeze for 40 minutes. Remove from freezer, whisk with a fork and freeze for several more hours.

Next cut pineapple into wedges, keeping the green leaves intact. Place wedges on a barbecue and cook for several minutes until the juices start to run.

Place the sugar, grated lemon rind, remaining lemon juice and 30ml of water into a saucepan. Heat until sugar dissolves to make a syrup.

Spoon the syrup over cooked pineapple and serve with scoops of mango sorbet.

12:39pm Monday 12th May 2008

Tandoori-style Chicken

Griddled Pineapple with Mango Sorbet

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