• 450g Sweet Potato
  • 2 Tins of Tuna in Brine (2x120g drained weight)
  • 1 Spring Onion
  • Handful Fresh Parsley
  • 1/2 Chilli
  • 1 Lemon (Zest + Juice)
  • 1 Egg
  • 3tbsp Wholemeal Flour
  • 1tsp Rapeseed Oil
  • 150g Green Beans
  • 2 Handfuls of Mixed Leaves


  • Calories: 490
  • Protein: 41g
  • Carbs: 60g
  • Fat: 7.4g




-Dice the sweet potato and microwave for 5-10mins or until soft.
-Meanwhile finely chop the spring onion, parsley and chilli, zest ½ lemon, and strain the tuna.
-Once the potatoes are soft mash them. Then add the tuna, onion, lemon, chilli, parsley and egg. Mash again until well combined.
-Scatter the flour onto a plate and place a chef ring over the top. Pack the tuna mix into the ring. Flip over to coat both sides, then set to one side. Repeat with the remaining mix to make 4 burgers.
-Add a little rapeseed oil to a non-stick pan on a high heat. Once the oil is hot, add the tuna burgers. Cook for a few mins on each until golden and hot through.
-Meanwhile, top and tail the green beans and steam/boil.
-Shred the lettuce and put on a plate, scatter over the green beans, top with the tuna burgers and a wedge of lemon.