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Jamie's tuna Niçoise burgers recipe

Jamie's tuna Niçoise burgers recipe

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Jamie says: "I’m celebrating the nostalgic flavours of a Niçoise salad with these juicy tuna burgers, perfect for summer and just in time for National Burger Day! Heroing storecupboard favourites and summer veg, they’re a joy to make and eat." See method

  • Serves 2 (makes 4 patties)
  • Takes 40 mins
  • 556 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 1 red onion
  • 160g frozen green beans
  • red wine vinegar
  • extra-virgin olive oil
  • 1 medium free-range egg
  • 300g tin peeled new potatoes
  • 145g tin of tuna in springwater, from sustainable sources
  • 3 large white baps
  • olive oil
  • 2 tomatoes
  • 4 black kalamata olives, stone in
Source of vitamin B12, which supports the reduction of tiredness and fatigue

Each serving contains

  • Energy

    2325kj
    556kcal
    28%
  • Fat

    18g 26%
  • Saturates

    4g 18%
  • Sugars

    11g 12%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 64.3g Protein 32.5g Fibre 8.1g

Method

Jamie Oliver 155x255

  1. Place a nonstick frying pan on a medium heat. Peel and quarter the red onion and place in the hot pan with the frozen green beans. Cook for 4 mins until softened and charred, turning occasionally.
  2. Pop a small saucepan of water on to boil. Meanwhile, in a large bowl, whisk together 1 tsp red wine vinegar, 1 tbsp extra-virgin olive oil and a pinch of black pepper. Add the hot charred veg and toss well.
  3. Boil the egg in the pan of vigorously simmering water for 5 mins for soft boiled, then refresh under cold water until cool enough to handle, and peel.
  4. Drain the potatoes, tip into a bowl and mash with a fork, then drain and add the tuna. Blitz 1 bap in a food processor to fine crumbs, then tip into the bowl. Finely chop ¼ of the charred dressed veg, add to the bowl with a pinch of black pepper and scrunch together with clean hands until combined. Divide the mixture into 4, then shape into patties.
  5. Return the pan to the hob on a medium heat, with 1 tsp olive oil. Fry the patties for 4 mins on each side, or until golden and crisp. Halve and lightly toast the remaining baps alongside.
  6. Drizzle a little of the veg dressing onto the halved baps, then thinly slice the tomatoes and divide between the baps, sitting the tuna burgers on top.
  7. Squash and destone the olives and toss into the bowl of veg, then plate up alongside the burgers. Halve the egg and serve on top of the salads.

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