msc_ecolabel

Tuna burger with guacamole

Prep time 35 mins
Cooking Time 10 mins
Serves 2
Albacore tuna
  • 200 g MSC certified albacore tuna fillet, minced as for tartare
  • 1 tsp chilli powder
  • 1 lemon, juice and zest
  • 4 stems parsley, leaves finely chopped
  • 1 spring onion, minced
  • 1 tbsp mayonnaise
  • 1 egg
  • 3 tbsp panko bread crumbs
  • 1 avocado
  • ¼ white onion, minced
  • Olive oil
  • 4 tbsp mayonnaise
  • Flour for sprinkling
  • 1 burger bun, halved, toasted if desired
  • 2 heads of little gem lettuce, leaves separated
  • ½ red onion, in rings
  • 1 tomato, sliced
  • Oil for frying
  • Salt and pepper
  1. Mix the tuna with the chilli powder, juice of a quarter lemon, parsley, spring onion and mayonnaise. Now mix in the egg and the panko crumbs. Shape the mixture into two burgers about 1½ cm thick. If the mixture feels too wet, add more panko.
  2. Chill the burgers in the fridge for 20 minutes to firm up.
  3. Remove the flesh from the avocado and mash with a fork. Now combine with the white onion and season with the juice of a quarter lemon, a splash of olive oil, salt and pepper. Set the avocado mixture aside.
  4. Mix the mayonnaise with the juice and zest of half a lemon. Set the lemon mayonnaise aside.
  5. Remove the burgers from the fridge and briefly dredge both sides in flour. Knock off any excess flour. In a frying pan, heat two tablespoons of oil over medium heat. Fry the tuna burgers on both sides for 3-4 minutes until nicely browned.
  6. Spread the bottom half of the bun with lemon mayonnaise. Add some lettuce leaves. Spoon the guacamole over the lettuce and add the burger. Top the burger with tomato and red onion. Finally, spread the bottom of the top half of the bun with lemon mayonnaise and place on top.
Photo credit: David Loftus

Ingredients

Method

  • 200 g MSC certified albacore tuna fillet, minced as for tartare
  • 1 tsp chilli powder
  • 1 lemon, juice and zest
  • 4 stems parsley, leaves finely chopped
  • 1 spring onion, minced
  • 1 tbsp mayonnaise
  • 1 egg
  • 3 tbsp panko bread crumbs
  • 1 avocado
  • ¼ white onion, minced
  • Olive oil
  • 4 tbsp mayonnaise
  • Flour for sprinkling
  • 1 burger bun, halved, toasted if desired
  • 2 heads of little gem lettuce, leaves separated
  • ½ red onion, in rings
  • 1 tomato, sliced
  • Oil for frying
  • Salt and pepper
  1. Mix the tuna with the chilli powder, juice of a quarter lemon, parsley, spring onion and mayonnaise. Now mix in the egg and the panko crumbs. Shape the mixture into two burgers about 1½ cm thick. If the mixture feels too wet, add more panko.
  2. Chill the burgers in the fridge for 20 minutes to firm up.
  3. Remove the flesh from the avocado and mash with a fork. Now combine with the white onion and season with the juice of a quarter lemon, a splash of olive oil, salt and pepper. Set the avocado mixture aside.
  4. Mix the mayonnaise with the juice and zest of half a lemon. Set the lemon mayonnaise aside.
  5. Remove the burgers from the fridge and briefly dredge both sides in flour. Knock off any excess flour. In a frying pan, heat two tablespoons of oil over medium heat. Fry the tuna burgers on both sides for 3-4 minutes until nicely browned.
  6. Spread the bottom half of the bun with lemon mayonnaise. Add some lettuce leaves. Spoon the guacamole over the lettuce and add the burger. Top the burger with tomato and red onion. Finally, spread the bottom of the top half of the bun with lemon mayonnaise and place on top.
Photo credit: David Loftus
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}