Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tuna burger with avocado salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tuna burger with avocado salad

    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus chilling 25 minutes

    Serves: 4


    300g Waitrose Frozen Yellowfin Tuna Steak, thawed
    100g soft white breadcrumbs
    Grated zest and juice of 1 small lemon
    2 tsp Dijon mustard
    1 medium egg, beaten
    2 tbsp olive oil
    50g bag wild rocket
    300g Waitrose Red Choice Tomatoes, quartered
    2 baby avocados, skinned stoned and sliced
    1 red onion, thinly sliced
    Handful coriander leaves


    1. Place the tuna in a food processor and pulse until finely minced. Transfer to a large bowl and mix in the breadcrumbs, lemon zest, mustard and egg. Shape into 3 even-sized burgers and chill for 15 minutes.

    2. Cook the burgers in a large, non-stick frying pan for 4-5 minutes on each side until golden brown and cooked through.

    3. Meanwhile, mix together the lemon juice and olive oil to make a dressing for the salad.

    4. Arrange the rocket, tomatoes, avocado and red onion on a platter. Drizzle with the lemon dressing and scatter over the coriander. Serve with the burgers. 

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars