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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
