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Tuna melt burgers
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Tuna melt burgers
Transform those tins of tuna sitting in the cupboard into an indulgent Friday night dinner
Serves: 4
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
713Kcal
Fat
32gr
Saturates
10gr
Carbs
65gr
Sugars
8gr
Fibre
5gr
Protein
39gr
Salt
2.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200g stale white farmhouse bread
- 6 spring onions, chopped
- 150g Basics full flavour cheddar, grated
- 200g light mayonnaise
- 2 x 160g tins Basics tuna chunks, drained
- 150g frozen sweetcorn
- 3 tbsp vegetable oil
- 4 burger buns, split
- 2 medium tomatoes, sliced
- a handful of round lettuce leaves
Step by step
- Roughly tear up the bread and whiz to crumbs in a food processor (or use the coarse side of a box grater). Tip 75g into a shallow dish for coating, and the rest into a large mixing bowl.
- Add two-thirds of the spring onions, half the cheese, 100g mayonnaise, the drained tuna and still-frozen sweetcorn to the mixing bowl (the frozen sweetcorn helps to chill the mixture so that it holds together well). Season and mix very thoroughly. Shape into 4 large, fat burgers, about 10cm diameter.
- Whisk 50g mayonnaise with 11⁄2 tablespoons cold water in a shallow bowl. Dip each tuna burger in this to coat, then in the reserved breadcrumbs.
- Preheat the grill and heat 2 tablespoons oil in a large nonstick frying pan. Add the tuna burgers to the pan and fry over a medium heat for 4-5 minutes until golden brown and crisp. Lightly toast the burger buns under the grill.
- Add another 1 tablespoon oil to the pan, turn the burgers and fry for another 4-5 minutes. Meanwhile, mix the remaining spring onions, 50g mayonnaise and 75g cheese in a small bowl. Spread on top of the burgers and pop under the grill for 1-2 minutes until melting.
- Serve in the burger buns, adding the tomato and lettuce leaves.