Tuna sweetcorn burgers

A low-fat alternative to beef burgers and every bit as tasty. Try a salsa with chilli in for an added kick

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 262
  • fat 11g
  • saturates 3g
  • carbs 21g
  • sugars 5g
  • fibre 1g
  • protein 22g
  • salt 0.87g


  • 85g white bread, torn into pieces
  • 198g can sweetcorn, drained
  • 2 x 185g cans tuna in water, drained well
  • 25g grated cheddar
  • 3 spring onions, finely chopped
  • 1 egg, beaten
  • 2 tbsp vegetable oil
  • wholegrain bread rolls, lettuce, salsa, to serve


Make it into meatballs and pasta
TUNA MEATBALLS WITH TOMATO SAUCE Shape the mixture into 16 meatballs, then fry in batches, turning, for 8-10 mins until piping hot and golden. Serve with your favourite tomato sauce from a jar and a bowl of spaghetti


  1. Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.

  2. Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

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