Recipe
Tuna burgers with cucumber salsa
Transform a tin of tuna into delicious fishcakes for midweek!
What you'll need
| Ingredients | Quantity |
|---|---|
| burger buns | 2 ½ |
| tuna in spring water, drained | 1x160g tin |
| zest and juice of lime | 1 |
| coriander | 3 tbsp |
| sunflower oil | 3 tsp |
| siracha | 1 tsp |
| light mayonnaise | 3 tbsp |
| cucumber | ½ |
| ripe tomatoes, sliced | 2 |
| iceberg lettuce, shredded | A handful |
Instructions
Method
- Blitz the half burger bun (or 25g any bread, if easier) into crumbs in a small food processor. Tip into a bowl and add the tuna, the zest and juice of 1⁄2 lime, half the coriander, 1 teaspoon of oil, 1⁄2 teaspoon of sriracha, 1 tablespoon of mayo and seasoning. Mix well with a fork, breaking up the tuna roughly.
- Shape and press firmly into 2 burgers. Chill in the freezer while you prepare the other ingredients.
- For the salsa, cut the cucumber in half lengthways. Scoop out the seeds, then dice the cucumber. Mix with the rest of the lime zest, juice, coriander and seasoning, in a bowl. Mix the remaining sriracha into the mayonnaise, to taste, in another bowl.
- Heat 2 teaspoons of oil in a frying pan and fry the burgers for 2-3 minutes each side until golden brown and piping hot. Lightly toast the burger buns.
- To assemble, spread a little spicy mayo on the base of each burger bun and add the tomato slices and some shredded lettuce. Top it with a tuna burger, more of the spicy mayo and a spoonful of salsa, then add the bun lid. Serve with the rest of the salsa and more shredded lettuce on the side
Related Species
Skipjack Tuna
Skipjack are generally smaller in size compared to other tuna species and also have shorter lifecycles, meaning they can start reproducing very early, after only one year. This has benefits for sustainability, and makes it one of the most abundant tuna species.
Find out more about Skipjack Tuna
