Name Tunaburgers


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  • Ready in: 1 hour, with microwave – 18 minutes
  • Serves: 4
  • Complexity: easy
  • kcal: 4 Sins on Original; 6 Sins on Green
  • Origin: Mediterranean


  • 2 x 142g/5oz baking potatoes (10 Sins on Original)
  • 1 level tablespoon reduced-calorie mayonnaise (2 1/2 Sins)
  • 1 level tablespoon Dijon mustard (1 1/2 Sins)
  • 1 teaspoon white wine vinegar
  • 1/2 small onion, grated
  • 7 black olives, stoned and finely chopped (1 Sin)
  • 1 teaspoon capers, finely chopped
  • 3 tablespoons finely chopped parsley
  • salt and freshly ground black pepper
  • 340 g/12 oz canned tuna in brine, drained and flaked (18 Sins on Green)
  • Fry Light for spraying

1. Bake the potatoes in a preheated oven at 200°C, 400°F, Gas Mark 6 for about 50 minutes, or until tender. Alternatively, cook in a microwave for about 5 minutes each side.

2. Remove the soft potato from the skins and mash well with a fork or potato masher.

3. Mix the mayonnaise, mustard, vinegar, onion, olives, capers and parsley into the mashed potato, beating with a fork until well blended and smooth. Season with salt and pepper, then stir in the tuna to distribute it evenly.

4. Shape into 4 thick round patties and spray with Fry Light on both sides. Grill on a barbecue or under a preheated hot grill for about 4 minutes each side, until crisp and golden.

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