The best tuna burger

Tuna Burger

Serves 4

  • 600 g fresh tuna steak, from sustainable sources, ask your fishmonger

  • 1 sprig of fresh basil

  • 1 sprig of fresh mint

  • 4 spring onions

  • 1 pinch ground coriander

  • zest and juice of 1 lemon

  • 1 fresh red chilli, finely chopped

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 handful round lettuce, leaves separated, washed and dried

  • 1 handful rocket leaves, washed and dried

  • 2 tomatoes, washed and sliced

  • 4 ciabatta or hamburger buns

  • 1 lemon, cut into wedges, to serve

  • tomato ketchup, to serve

Whiz the tuna, basil, mint, spring onions, coriander and lemon zest and red chilli, if using, together in a food processor or, alternatively, chop them all up together finely with a big chopping knife. Tip the mixture out on to a clean work surface and divide into four equal pieces.



Wet your hands (so the tuna won't stick to them) and shape the lumps of tuna – first into balls, then into burgers by patting them down with the palm of your hand. Chill the burgers for at least half an hour to let them set.



Heat a barbecue or griddle pan until hot. Brush the burgers on each side with a little oil and season with a little salt and pepper. Grill for 2 minutes on each side or until cooked through – the cooking will depend on how thick you made your burgers. It's OK to eat them when they're still a little pink inside, but if you want to cook them through then go ahead.



Toast your buns lightly on the hot griddle pan or barbecue and make the burgers by filling each bun with a hot tuna pattie, some dressed salad leaves, some sliced tomato, a wedge of lemon on the side and some ketchup.



Tip: Make sure your barbecue or griddle pan is nice and hot before you cook the burgers!

Nutritional Information

The best tuna burger

With zingy lemon and herbs

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0 foodies cooked this
These meaty tuna burgers are great for the barbecue and a tasty change from beef burgers
Serves 4
25m (plus chilling time)
Super easy
Print this recipe
Method

A quick, tasty snack that's great for barbecues

Whiz the tuna, basil, mint, spring onions, coriander and lemon zest and red chilli, if using, together in a food processor or, alternatively, chop them all up together finely with a big chopping knife. Tip the mixture out on to a clean work surface and divide into four equal pieces.

Wet your hands (so the tuna won't stick to them) and shape the lumps of tuna – first into balls, then into burgers by patting them down with the palm of your hand. Chill the burgers for at least half an hour to let them set.

Heat a barbecue or griddle pan until hot. Brush the burgers on each side with a little oil and season with a little salt and pepper. Grill for 2 minutes on each side or until cooked through – the cooking will depend on how thick you made your burgers. It's OK to eat them when they're still a little pink inside, but if you want to cook them through then go ahead.

Toast your buns lightly on the hot griddle pan or barbecue and make the burgers by filling each bun with a hot tuna pattie, some dressed salad leaves, some sliced tomato, a wedge of lemon on the side and some ketchup.

Tip: Make sure your barbecue or griddle pan is nice and hot before you cook the burgers!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 610
    31%
  • Carbs 45.7g
    18%
  • Sugar 4.7g 5%
  • Fat 26.0g 37%
  • Saturates 4.5g 23%
  • Protein 46.6g 103%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 600 g fresh tuna steak, from sustainable sources, ask your fishmonger

  • 1 sprig of fresh basil

  • 1 sprig of fresh mint

  • 4 spring onions

  • 1 pinch ground coriander

  • zest and juice of 1 lemon

  • 1 fresh red chilli, finely chopped

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 handful round lettuce, leaves separated, washed and dried

  • 1 handful rocket leaves, washed and dried

  • 2 tomatoes, washed and sliced

  • 4 ciabatta or hamburger buns

  • 1 lemon, cut into wedges, to serve

  • tomato ketchup, to serve