Tomato & Tuna Burgers

Ingredients

• 1 tbsp. (0.5 oz / 14g) coconut flour
• 1 cup (5.3 oz / 150g) tuna, drained and rinsed
• 2 tbsp. (1.1 oz / 32g) tomato paste
• 1 large egg (1.8 oz / 50g)
• 1 garlic clove (0.2 oz / 5g), crushed
• 1 small red chili (0.5 oz / 15g), finely chopped
• 1 small red onion (2.5 oz / 70g), finely chopped
• 0.1 tsp. (0.01 oz / 0.2g) freshly ground black pepper
• 0.1 tsp. (0.02 oz / 0.6g) sea salt

Optional for Serving

• 1 tbsp. (0.5 oz / 15g) extra chili, sliced
• 2 tbsp. (0.1 oz / 3g) fresh coriander (cilantro), chopped
• 0.5 cup (2.6 oz / 75g) avocado, sliced
• 6 large lettuce leaves (3 oz / 85g)

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper, setting it aside for later use.
2. Combine the coconut flour, tuna, tomato paste, egg, crushed garlic, chopped red chili, chopped red onion, black pepper, and sea salt in a mixing bowl, stirring until thoroughly mixed.
3. Roll the tuna mixture carefully with your hands, flattening it into six equal-sized patties, and arrange them evenly on the prepared baking tray.
4. Bake the Tomato & Tuna Burgers for approximately 10 minutes or until they are completely cooked through and firm to the touch.
5. Place each of the baked Tomato & Tuna Burgers onto a crisp lettuce leaf to serve.
6. Top each burger with sliced avocado, and sprinkle with the extra chili slices and fresh coriander before enjoying.

Nutritional Information (Entire Recipe)

• Calories: 320 kcal
• Total Fat: 7.5g
• Total Carbohydrates: 19g
• Protein: 42g

Chef’s Pro Tips

1. Drain the tuna completely: For the firmest Tomato & Tuna Burgers, squeeze as much liquid out of your canned tuna as possible before mixing to prevent soggy patties.
2. Let the mixture rest: Allow the raw mixture to sit for 5 minutes before forming your patties. This gives the coconut flour time to absorb excess moisture, acting as a stronger binder alongside the egg.
3. Chill before baking: If the mixture feels too soft while shaping, place the formed patties in the refrigerator for 10-15 minutes before transferring them to the oven to help them hold their shape.
4. Customize the spice level: Adjust the finely chopped red chili to your preference, or add a dash of hot sauce directly into the tomato paste if you prefer a bolder kick.

Frequently Asked Questions (FAQ)

1. Can I make these Tomato & Tuna Burgers ahead of time? Yes, you can mix and shape the patties up to a day in advance. Store them in an airtight container in the refrigerator, separated by parchment paper, until you are ready to bake.
2. Are Tomato & Tuna Burgers suitable for a low-carb diet? Absolutely. By using coconut flour as a binder and serving them in fresh lettuce wraps instead of traditional buns, this recipe fits perfectly into keto, paleo, and carnivore-adjacent lifestyles.
3. Can I pan-fry these instead of baking them in the oven? Yes, if you prefer a crispier exterior, you can pan-fry the patties in a lightly oiled skillet (using avocado or olive oil) over medium heat for 3-4 minutes per side until golden brown and cooked through.
4. What other sauces pair well with this recipe? While the tomato paste keeps them moist, a sugar-free garlic aioli, a squeeze of fresh lime juice, or a dollop of keto-friendly mayonnaise complements the flavors beautifully.