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
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.
Typical values per serving: