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Tuna burger

This recipe comes from BBC Good Food Magazine. It oozes juice and tastes amazing. In fact the raw mix is so good I can imagine serving that as a starter in a bed of lettuce. We always have this with sweet potato fries. You can get me on the trade description act though here because I roast them not fry them., coated in some oil, salt, smoked paprika and then dusted with semolina.

Ingredients: for two people

  • 300g fresh tuna steak
  • 1 garlic clove, finely chopped
  • small knob fresh ginger, peeled and finely chopped
  • 1 tbsp soy sauce
  • handful coriander leaves, chopped (of course I substitute for some parsley)
  • 1 tbsp sunflower oil
  • burger buns, lettuce leaves, sliced tomato and avocado, to serve


  1. Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. If you have one, a large rocker chopper (for herbs) is great for this.
  2. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
  3. Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. To be honest though, I wouldn’t actually bother with this recipe if you want it to be cooked thoroughly all the way through. You will lose all the lovely juiciness.
  4. Serve the burgers in toasted buns with lettuce, tomato and avocado

One reply on “Tuna burger”

This is HEAVEN. My favourite meal ever!!! How can something so simple be such an explosion of texture and taste!? We always have this with sweet chilli mayo too (just mix sweet chilli and mayo!) – don’t forget that, it adds another dimension

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