Tuna burgers with coleslaw

These quick and easy tuna burgers will hit the spot for a healthy lunch or mid-week dinner. The zesty mayonnaise and seafood patties create a modern spin on the traditional burger.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Tuna burgers with coleslaw
  • 600 gram yellowfin tuna, cut into 2 cm pieces
  • 1 tablespoon dijon mustard
  • 1 teaspoon grated ginger
  • grated rind of 1 lemon
  • 1 tablespoon olive oil
  • 4 bread rolls, split
Traditional coleslaw
  • 1/3 cup (100g) mayonnaise, plus 1/4 cup extra to serve
  • 1 tablespoon white wine vinegar
  • 1 carrot, coarsely grated
  • 1/4 red cabbage, finely shredded
  • 1 green onion (shallot), sliced diagonally


Tuna burgers with coleslaw
  • 1
    Place tuna in a food processor and pulse until just chopped. Transfer to a bowl. Mix in mustard, ginger and lemon rind. Season. Shape into four patties. Cover and chill for 10 mins, until firm.
  • 2
    Meanwhile, to make coleslaw, whisk together mayonnaise and vinegar. Add carrot, cabbage and onion. Season and toss to combine.
  • 3
    Heat oil in a pan on medium. Cook patties for 2-3 mins each side, until just cooked through.
  • 4
    Top bases of rolls with coleslaw, tuna patties, extra mayonnaise and bread roll lids. Serve.

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