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Certified Sustainable Seafood

Greek Style Tuna Burgers with Tzatziki

Prep time
30 mins
Cooking Time
15 mins
Serves
4
Greek Style Tuna Burgers with Tzatziki
  • 170g of MSC certified light meat tuna chunks in brine
  • 400g tin of chickpeas in brine
  • 2-3 sprigs of parsley, finely chopped
  • 50ml breadcrumbs
  • Salt and pepper
  • Coconut oil, for frying
  • Sliced tomato, sliced red onion, gem lettuce, for serving
  • 4 sesame seed buns, halved and lightly toasted
For the tzatziki:
  • 250ml Greek yoghurt
  • 1/4 of an English cucumber, grated
  • A clove of garlic, crushed
  • Olive oil
  • 3 sprigs of dill
  • Salt and pepper

  1. Salt the grated cucumber and leave for 10 minutes.
  2. Zest and juice the lemon. Combine the lemon zest and 10ml of lemon juice with the yoghurt, garlic and 10ml of olive oil.
  3. Squeeze any liquid out of the cucumber and add to the yoghurt mixture.
  4. Pick off fronds of dill and stir into the yoghurt. Season with pepper and salt if required and refrigerate the tzatziki until ready to serve.
  5. Drain the chickpeas and add to a mixing bowl. Use a fork to mash them into a rough paste.
  6. Drain the tuna and add to the mashed chickpeas along with the chopped parsley, breadcrumbs and salt and pepper. Stir to combine and shape into patties.
  7. Arrange the patties on a lined baking sheet and refrigerate for an hour.
  8. Remove the patties from the fridge and heat up about 2cm of coconut oil in a large frying pan. Carefully place each patty into the hot oil, taking care not to crowd the pan. The patties should only require a few minutes on each side to brown.
  9. Once golden and crispy, drain the patties on kitchen towel and sprinkle over some sea salt.
  10. Assemble each bun with crisp lettuce, sliced tomato, red onion and lashings of tzatziki and serve immediately.

Ingredients

Method

  • 170g of MSC certified light meat tuna chunks in brine
  • 400g tin of chickpeas in brine
  • 2-3 sprigs of parsley, finely chopped
  • 50ml breadcrumbs
  • Salt and pepper
  • Coconut oil, for frying
  • Sliced tomato, sliced red onion, gem lettuce, for serving
  • 4 sesame seed buns, halved and lightly toasted
For the tzatziki:
  • 250ml Greek yoghurt
  • 1/4 of an English cucumber, grated
  • A clove of garlic, crushed
  • Olive oil
  • 3 sprigs of dill
  • Salt and pepper

  1. Salt the grated cucumber and leave for 10 minutes.
  2. Zest and juice the lemon. Combine the lemon zest and 10ml of lemon juice with the yoghurt, garlic and 10ml of olive oil.
  3. Squeeze any liquid out of the cucumber and add to the yoghurt mixture.
  4. Pick off fronds of dill and stir into the yoghurt. Season with pepper and salt if required and refrigerate the tzatziki until ready to serve.
  5. Drain the chickpeas and add to a mixing bowl. Use a fork to mash them into a rough paste.
  6. Drain the tuna and add to the mashed chickpeas along with the chopped parsley, breadcrumbs and salt and pepper. Stir to combine and shape into patties.
  7. Arrange the patties on a lined baking sheet and refrigerate for an hour.
  8. Remove the patties from the fridge and heat up about 2cm of coconut oil in a large frying pan. Carefully place each patty into the hot oil, taking care not to crowd the pan. The patties should only require a few minutes on each side to brown.
  9. Once golden and crispy, drain the patties on kitchen towel and sprinkle over some sea salt.
  10. Assemble each bun with crisp lettuce, sliced tomato, red onion and lashings of tzatziki and serve immediately.