Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, finely chopped

  3. 2 garlic cloves, crushed

  4. teaspoon chilli flakes

  5. 425g can tuna in oil, drained, flaked

  6. 1 cup fresh bread crumbs

  7. 1 egg

  8. cup coriander leaves

  9. 50g rocket

  10. 4 rolls, halved, toasted

  11. Chips, to serve


  13. 125g can creamed corn

  14. 1 small avocado, stone removed, peeled, chopped

  15. 1 small tomato, finely chopped

  16. cup chopped coriander

  17. 1 long red chilli, seeded, finely chopped

  18. Juice 1/2 lemon

Instructions Jump to Ingredients ↑

  1. Heat half the oil in a large frying pan on medium. Sauté onion, garlic and chilli for 2-3 minutes, until tender. Cool.

  2. In a large bowl, combine tuna, onion mixture, breadcrumbs, egg and coriander. Season to taste. Shape mixture into 4 even sized, flattened patties.

  3. AVOCADO AND CORN SALSA. In a medium bowl combine all ingredients. Season to taste.

  4. Heat remaining oil in same cleaned pan on medium. Cook patties in batches, for 4-5 minutes each side, until browned and cooked through.

  5. Place rocket on bottom half of rolls. Top with a patty and avocado and corn salsa. Cover with top half of roll. Serve with chips.

  6. Top tips Make your own breadcrumbs by processing chunks of crustless, day old bread in your food processor.

  7. Replace tuna with canned salmon if liked.


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