Tuna is perfect for making burgers. The oiliness helps bind the burgers so there's no need to add egg and breadcrumbs, making them light and fresh with tons of flavour.
Serves 6
Takes 20 minutes to make, plus chilling
Per serving:
394kcals
9.9g fat (2g saturated)
35.6g protein
43.3g carbs
12.3g sugar
2.8g salt
1. Whizz the tuna in a processor with the spring onions, wasabi or mustard, ginger and coriander. Season.
2. Shape the mixture into 6 burgers and put on a tray. Cover with cling film and chill for 1 hour. Mix the teriyaki sauce and honey and set aside.
3. Heat the vegetable oil in a non-stick frying pan. When the pan is hot, add the burgers and cook for 3-4 minutes each side, brushing with the teriyaki and honey glaze as you go.
4. Toast the buns. Spread the bottom halves with the chilli sauce and top with the cucumber ribbons. Add the burgers, spoon over the pan juices and pile cress and lettuce on top. Arrange on a serving plate alongside small bowls of pickled ginger and sweet chilli sauce, and pile the tops of the buns onto a separate plate.
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