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

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

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

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Tuna Burgers

Ingredients

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