Asian Tuna Burgers
So, blindfolded, one would think they were eating a beef burger, that’s the feedback I got from my chief burger lover!
- 3 cans of tuna in spring water (drained)
- 1 large onion finely chopped
- 1 large carrot grated
- 1 tbsp sesame seeds toasted
- 1 large handful coriander chopped
- 1 tbsp coconut oil (odorless)
- 1 tsp sesame seed oil
- 1 tbsp agave syrup or honey
- 1 tbsp tamari soy sauce
- 1 tbsp sweet chili sauce
- 3 eggs medium
- 13 tbsp chestnut flour (gluten free, available in health shops)
- sea salt
- white pepper
- garlic granules
- 2 whole romaine lettuce leaves
- 6 tomatoes classic vine, sliced
- 1 red onion sliced
- horseradish cream
- red onion marmalade or relish
- 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 firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP These are a perfect way to use staples from your cupboards. Who would have thought you could make burgers taste so great from tinned tuna. With plenty of protein and little fat, tuna is one of the best foods for muscle growth and recovery. By combining tinned tuna with a few simple ingredients, you can make a delicious meat free burger in just 30 minutes. Tuna is a great way to include omega-3 fatty acid, which supports muscle growth. Every time I wonder what to make for dinner, these are the perfect little protein packed patty’s. These couldn’t be more simple. Such a great weeknight meal! And one to share with family and friends…and if children are around get them helping, grating, mixing and shaping!