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Tuna & sweetcorn burgers

Tuna & sweetcorn burgers


The vibrant salsa and sweet potato fries all boost the veg content in this mouthwatering recipe

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    2100kj 498kcal
  • Fat
    Low 10%
  • Saturates
    Low 7%
  • Sugar
    Low 19%
  • Salt
    Low 22%

% of adult’s reference intake | Carbohydrates per serving : 78g

Bring Co-op to your front door

Big Bag Option


  • 2 sweet potatoes, cut into fries
  • 4 tsp rapeseed oil
  • 100g breadcrumbs
  • 60g Co-op wild rocket
  • 2 x 145g cans Co-op tuna chunks in spring water, drained
  • 2 x 198g cans Co-op naturally sweet sweetcorn, drained
  • 3 spring onions, finely sliced
  • 1 apple, finely chopped
  • 100g Co-op cherry tomatoes, chopped
  • 1 tbsp Co-op balsamic vinegar of Modena
  • 4 wholemeal buns or soft rolls


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Toss the sweet potato fries in 2 tsp of the oil and spread out on a baking tray
  3. Bake for 20-25 mins, until tender and crisp at the edges, tossing halfway through
  4. Meanwhile, put the breadcrumbs in a food processor with half the rocket and blitz
  5. Add the tuna and half the sweetcorn, then blitz until roughly combined
  6. Tip into a bowl and mix in half the spring onion along with the rest of the sweetcorn
  7. Season with black pepper, then shape into four patties
  8. Heat the remaining oil in a pan and fry the patties for 5 mins on each side, until cooked through and golden
  9. Mix the remaining spring onion, apple, cherry tomatoes and vinegar to make a salsa
  10. Toast the buns, top the bun bases with the remaining rocket leaves, followed by the burgers
  11. Add a little salsa, then top with the bun lids
  12. Serve with the sweet potato fries and any extra salsa on the side

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