Preheat the oven to 375°F, gas mark 5, 1800°C (160°C fan-assisted).
Line a large baking tray with My Relationship with Food silicon baking mat or parchment paper.
In a large non-stick frying pan add the coconut and sesame seed oil, warm over and gentle heat and add the onions. Sautee the onions until soft and translucent, then add the agave syrup or honey, soy and sweet chili sauce. Add the finely chopped coriander and continue to cook for 2 minutes, transfer into a bowl and leave to cool.
In a large mixing bowl add the drained tuna, mix in the grated carrot and toasted sesame seeds. When the onion mixture is cooled stir into the tuna.
Beat the eggs in a separate bowl, season with white pepper, garlic granules and sea salt. Gradually pour into the tuna, mix until combined. Add the chestnut flour 2 tablespoons at a time. The burger mixture might seem a little soft, but once the first side is cooked, you’ll be able to flip them easily.
Shape into 8 burgers, place on the My Relationship with Food silicon baking mat or parchment paper and bake in the pre-heated oven for 30 minutes, after 15 minutes remove from the oven. Using a spatula carefully turn them over.
Remove from the oven after 30 minutes, turn them over to serve presentation side up. As one side will look better.
Serve with lettuce leaves if you prefer no bun. And garnish with horseradish cream, red onion marmalade or relish, tomato and sliced red onions.
When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood