← Back to Search Results
grilling American
The Best Tuna Burger Recipe-7490

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 4


  • 1 1/4 pounds fresh tuna steak
  • A sprig of fresh basil
  • A sprig of fresh mint
  • 4 spring onions
  • A pinch of ground coriander
  • Zest and juice of 1 small lemon
  • Optional: 1 fresh red chilli, finely chopped
  • Olive oil
  • Sea salt and freshly ground black pepper
  • A handful of soft lettuce leaves, separated, washed and dried
  • A handful of arugula leaves, washed and dried
  • 2 tomatoes, washed and sliced
  • 4 ciabatta or hamburger buns

To serve:

  • 1 lemon, cut into wedges
  • Tomato ketchup


Whizz the tuna, basil, mint, spring onions, coriander and lemon zest and red chilli, if using, together in a food processor or, alternatively, chop them all up together finely with a big chopping knife. Tip the mixture out on to a clean work surface and divide into four equal pieces.

Wet your hands (so the tuna won't stick to them) and shape the lumps of tuna – first into balls, then into burgers by patting them down with the palm of your hand. Chill the burgers for at least half an hour to let them set.

Heat a barbecue or griddle pan until hot. Brush the burgers on each side with a little oil and season with a little salt and pepper. Grill for 2 minutes on each side or until cooked through – the cooking will depend on how thick you made your burgers. It's OK to eat them when they're still a little pink inside, but if you want to cook them through then go ahead.

Toast your buns lightly on the hot griddle pan or barbecue and make the burgers by filling each bun with a hot tuna pattie, some dressed salad leaves, some sliced tomato, a wedge of lemon on the side and some ketchup.

© 2015 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and 1 teaspoon of olive oil. Nutritional information does not include tomato ketchup for serving.


Nutritional Information

Nutrients per serving (% daily value)

498kcal (25%)
112mg (11%)
17mg (28%)
965mcg RAE (32%)
53mg (18%)
925mg (39%)
3g (14%)
12g (18%)
5mg (27%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lucid-food Lucid Food
by Louisa Shafia
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
cook-with-jamie Cook with Jamie
by Jamie Oliver
baked-explorations Baked Explorations
by Matt Lewis
good-to-the-grain Good to the Grain
by Kim Boyce
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?