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- Place the tuna in a food processor and pulse until finely minced. Transfer to a large bowl and mix in the breadcrumbs, lemon zest, mustard and egg. Shape into 3 even-sized burgers and chill for 15 minutes.
- Cook the burgers in a large, non-stick frying pan for 4-5 minutes on each side until golden brown and cooked through.
- Meanwhile, mix together the lemon juice and olive oil to make a dressing for the salad.
- Arrange the rocket, tomatoes, avocado and red onion on a platter. Drizzle with the lemon dressing and scatter over the coriander. Serve with the burgers.