Tuna Burger

By á-63139

Optional but recommended for serving -
Lettuce
Avocado
Baby grape tomatoes
Fresh coriander (cilantro)
Extra chilli
Greek yoghurt (or sour cream) if not strict paleo

Ingredients

• 1 cup of tuna – I used 4 x individual, 95g cans – drained and rinsed
• 1 small spanish (red) onion, finely chopped
• 1 small red chilli, finely chopped (more or less to taste)
• 2 garlic cloves, crushed
• 1 egg
• 2 whole (4 halves) sun-dried tomatoes, finely chopped
• 1 chargrilled red pepper (capsicum), finely chopped – (I use these Whole, peeled, Fire Roasted Peppers by Always Fresh ♥ )
• 2 Tablespoons of tomato paste
• 1 Tablespoon of coconut flour
• Salt and pepper to taste

Preparation

Step 1

1 – Pre-heat your oven to 175’C (350’F)

2 – Line a baking tray with baking/parchment paper and set aside.

3 – Place all of your burger ingredients into a medium size bowl and stir until well combined.

4 – Using your hands, carefully roll and flatten your tuna mixture into 6, even (ish) sized burger patties and place onto your prepared baking tray. FYI – I used approx 1/3 cup of mixture per burger.

5 – Place in the oven and cook for 5-10 mins, until set and cooked through.

6 – To serve, place in a lettuce leaf (or 2) top with some freshly sliced avocado, baby grape tomatoes, a dollop of greek yoghurt (if not strict paleo) and sprinkle over some fresh coriander and a few extra slices of chilli.