Like beef, tuna can be cooked to your liking. To keep the burgers succulent, cook them for 1 min on each side over a moderate heat, leaving them pink in the middle.
200g/8oz fresh tuna steaks
1 garlic clove, finely chopped
small knob of fresh ginger, peeled and finely chopped
1 tbsp soy sauce
handful coriander leaves, chopped
1 tbsp sunflower oil
burger buns, lettuce leaves, sliced
tomato and avocado, to serve
Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.
97 kcalories, protein 12g, carbohydrate 1g, fat 5g, saturated fat 1g, fibre none, sugar none, salt 0.74g