Tangy tuna burgers

Tangy tuna burgers

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(24 ratings)

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Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

This recipe turns burgers into something special, perfect for impressing friends

Nutrition and extra info

Additional info

  • Burgers only
  • Healthy
Nutrition info

Nutrition per burger

kcalories
97
protein
12g
carbs
1g
fat
5g
saturates
1g
fibre
0g
sugar
0g
salt
0.74g

Ingredients

  • 200g fresh tuna steaks
  • 1 garlic clove, finely chopped
  • small knob fresh ginger, peeled and finely chopped
  • 1 tbsp soy sauce
  • handful coriander leaves, chopped
  • 1 tbsp sunflower oil
  • burger buns, lettuce leaves, sliced tomato and avocado, to serve

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Method

  1. Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. 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.
  2. 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. Serve the burgers in toasted buns with lettuce, tomato and avocado.

Recipe from Good Food magazine, January 2007

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Comments

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catie74's picture

I had a taste of these before I cooked them. Lovely variation of tartare

JennyWren50's picture
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The best fish burger I have ever had. I was in love with it from the first bite and completely full by the end of it! Simply delicious. Like the calorie count too. If my husband likes, then everyone will like it. Especially when he asked for seconds!

fpinsent's picture

Fantastic. I added a chilli as well for a bit of a kick and blitzed it together in a mini food processor. Had no problem with them falling apart when cooking. Excellent replacement for beefburgers and much healthier too !

lobsterbistro's picture
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Superb.... I just added a bit of chopped chilli to it and left out the avacado as I felt it was a bit too much....
Very tasty as an alternative..

idamonster's picture
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Made this with tinned tuna (in brine) - made 3 times the amount so tripled most of the ingredients and added 1 egg as I was suspicious of how it was going to hold together. It was absolutely delicious and I will definitely be making these again! They held together okay but I wouldn't leave out the egg as they weren't brilliant for sticking together.

chops100's picture
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Delicious! Chopping up the tuna by hand sounds like a chore but is no hassle at all. I just add a red chilli and maybe a little more soy sauce and serve with oven baked potato wedges and mayo. Mmm!

firiun's picture
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Going to experiment with Sea Bass instead of tuna- will report back if this is a complete disaster!

jacquil's picture
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Absolutely lovely!! I am sure this will become a firm favourite. I will 100% make this again.

pmoorey's picture

Just had this for lunch today, absoultely fantastic. Min you I did add a chilli and a some lime zest to the mix.

irritable's picture
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Exceptionally good and healthy although I could imagine them being a tad bland if seasoning and some chilli isn't added. Per other posts, its certainly important to really finely chop the tuna, but if left alone in the frying pan (ie; moved only to turn over) they hold together well. Recommended.

steedyo's picture
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Enjoyed these. Used my magimix and they held together fine during cooking. Will be doing them again. Really nice, and simple

gnixon's picture
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Delicious and incredibly simple!

ackers's picture

these were gorgeous.i minced my tuna in a blender and had no problems with them staying together.i also added spring onions and whilst griddling i squezzed lemon juice over them which kept them nice and juicy.sweet chilli sauce went very nice with them too.

christy_x's picture
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I tried this with tinned tuna and used extra of pretty much everything (couldn't resist) but stupidly forgot that tinned tuna is already salty and with extra soy sauce that ruined it a bit :(
Good recipe though - quick and easy and good texture, though I added an egg white to hold it together so not sure how it would have gone without. The burgers were a nice change, I may experiment with other herbs and spices and maybe tinned salmon.

anneliesv's picture
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The tuna burgers looked and tasted lovely! Chopping the tuna into small enough pieces was hard work though, so it took me a bit longer (unfortunately I don't have a food processor). I left out the ginger and it still tasted good!

wondermum's picture
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I didn't cut the tuna small enough so the burgers fell apart, I thought they tasted ok but nothing startling and the tribe didn't like them at all so won't be making them again.

mmmmmmmmmmlekker's picture
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The foodprocessor worked great. I always have a tub ginger in the house, that's so much easier. But the burgers lacked flavour, I didn't have fresh coriander so I used dried but that doesn't have much taste and I probably didn't use enough soysauce and ginger. So next weekend I'll try these again because they tasted very nice, really.

mmmmmmmmmmlekker's picture
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I'll make them tonight. Small chunks of everything (I'll us e a foodprocessor), a little bit of onion, those are my improvements. Let you know how it was!!

faykceb's picture
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Absolutely delicious but I didnt cut my tuna small enough so the burger kept falling apart. Will definately cook again!!

neenas's picture
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This has to be one of the best burgers i have tasted. I added extra garlic and ginger, finely sliced onions and some green chilli for extra flavour. My only problem was tying to keep the burger together, it kept seperating.

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