Tuna Burgers

Name: Tuna Burgers
Yield: Serves 2 as a main course
Ingredients: Two 6-ounce (160 g) tins of tuna in water, drained; Two 6-ounce (160 g) tins of tuna in water, drained; Zest and juice of 1 lemon; 1 avocado; 2 white buns (or any other kind of burger bun); 2 white buns (or any other kind of burger bun); 1 scallion, white and light green parts, thinly sliced into rings; 4 leaves of iceberg lettuce; Sunflower oil; 2 shallots, one finely diced, the other thinly sliced into rings; 2 eggs, beaten; 6 tablespoons panko (Japanese bread crumbs); 6 tablespoons panko (Japanese bread crumbs); ½ bunch of flat-leaf parsley, leaves only; Salt and pepper, to taste; Salt and pepper, to taste; 4 tablespoons mayonnaise

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Two 6-ounce (160 g) tins of tuna in water, drained
2

Fish course
Burger
Pescatarian

Method

Combine the tuna, shallot, eggs, panko, and parsley in a large bowl. Season with salt and pepper. Add some extra panko if the mixture is too wet. Shape the mixture into two burgers with your hands. Cover and chill in the fridge for 20 to 30 minutes to allow the burgers to firm up.
Mix the mayonnaise with the lemon zest and half of the juice in a bowl and set