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Tuna Burger with Olive and Parsley Salad

Tuna Burger with Olive and Parsley Salad

Brought to you by: Bill Granger: Feed Me Now
    4 serving

Prep time:

Cook time:

Serves: 4

For perfect-shaped patties, place an egg ring or plain cutter on a board and line with plastic wrap. Place a dollop of tuna mixture in the ring and fold the plastic wrap over to enclose. Chill wrapped patties until ready to cook.
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  • 600g fresh tuna
  • 3 spring onions , finely sliced
  • 4 good quality anchovy fillets in oil (tinned or in jars)
  • 1 tbsp extra virgin olive oil
  • 10g pitted green olives
  • 1 handful flat-leaf parsley leaves
  • 1 small red onion , finely sliced
  • 1 tbsp lemon juice
  • 1 tub good quality hummus (ideally homemade)
  • 1 pinch sumac or aleppo pepper (optional)
  • 4 pitta breads, toasted


Step 1

Place the tuna, spring onions and anchovies in a bowl, mix gently and season with salt and pepper (allowing for the saltiness of the anchovies). Mould into 4 burger patties, cover and refrigerate for about 1 hour.

Step 2

Heat a large frying pan or griddle over a high heat (or heat up a barbecue). Add the olive oil to the pan (or brush the burgers with the oil). Cook the burgers for 5 minutes on one side, then turn and cook for 2 minutes on the other side, or until browned and just cooked through.

Step 3

Meanwhile, for the salad, toss the olives, parsley, onion and lemon juice together in a bowl and season to taste.

Step 4

Pile the olive and parsley salad onto individual plates and top with the burgers. Add a dollop of hummus, sprinkle with sumac or Aleppo pepper, if liked, and serve with toasted pitta breads.

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