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  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 4+ serve Veg or Fruit

Spice up your burger game with this tuna burger, featuring a delicious twist on a classic favourite.

  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes
Chilli tuna burgers


  • 500g brushed or Crème Gold potatoes, chopped
  • 185g can chilli tuna in oil
  • 1 tbs chopped dill
  • 1 Coles Australian Free Range Egg
  • 1 cup (70g) stale breadcrumbs (made from day-old bread)
  • 520g pkt Coles Kitchen Family Coleslaw Salad Kit
  • 1/3 cup (100g) whole-egg mayonnaise
  • 2 tsp Dijon mustard
  • 4 Coles Bakery White Crusty Jumbo Rolls*, split, toasted
  • 1/4 iceberg lettuce, leaves separated
  • 1 tomato, cut into 8 slices
  • 1 carrot, cut into ribbons
  • Dill sprigs, to serve

Nutritional information

Per serve: Energy: 2264kJ/542 Cals (26%), Protein: 53g (106%), Fat: 27g (39%), Sat Fat: 5g (21%), Sodium: 1398mg (70%), Carb: 81g (26%), Sugar: 20g (22%), Dietary Fibre: 9g (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the potato in a medium saucepan and cover with cold water. Bring to the boil and cook for 10-15 mins or until potato is tender. Drain and place in a heatproof bowl. Mash the potato until almost smooth.

  2. Step 2

    Drain tuna, reserving oil and chilli from the can. Chop the reserved chilli. Add tuna, chilli, 2 tsp of the reserved oil, chopped dill, egg and breadcrumbs to the potato in the bowl. Stir to combine. Season. Shape into four 9cm patties.

  3. Step 3

    Heat the remaining tuna oil in a large frying pan over medium-high heat. Cook patties for 3 mins each side or until golden and heated through.

  4. Step 4

    Prepare the salad kit in a serving bowl following packet directions. Combine the mayonnaise and mustard in a small bowl. Divide the bun bases among plates and spread with the mayonnaise mixture. Top with lettuce, tomato, carrot, patties and dill sprigs. Top with bun tops. Serve with the salad.

Recipe tip

Got leftover carrot and lettuce? Use them to make this tasty and fun Easy Pork San Choy Bow recipe at