Delights of Dijon — Lemon and Mustard Tuna Burger
Recipe Type: Main
Serves: 5 sliders or 2 burgers
Zesty tuna burgers with Dijon mustard are easy to create for a crowd or on a busy weeknight. Plus, the stack includes spicy arugula and olive tapenade.
  • 7 oz good quality canned white meat tuna, drained and broken into shreds with a fork
  • 3 Tablespoons sliced green onions
  • 3 Tablespoons coconut flour
  • ¼ teaspoon coarse black pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 large eggs, beaten
  • 3 Tablespoons good quality Dijon mustard (I recommend Maille brand original Dijon)
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon extra virgin olive oil + more for frying
  • Olive tapenade (see the link in the first paragraph), fresh arugula, and fresh sliced tomatoes for serving
  • Gluten-free hamburger buns, for serving (optional)
  1. In a medium mixing bowl, toss together the tuna, onions, coconut flour, pepper, salt, garlic powder and oregano. Set aside.
  2. In a small bowl, whisk together the eggs, mustard, lemon juice, and oil.
  3. Pour the egg mixture into the tuna mixture and stir thoroughly to combine. It will be too liquid at first, but will reach a cookie dough-like consistency as the coconut flour absorbs some of the moisture.
  4. Preheat 1-2 Tablespoons of olive oil in a large skillet over medium high heat. Divide the mixture into five heaping-quarter-cup spheres, then press down gently into a disk.
  5. Fry until crisp (3-4 minutes), then flip, cover the pan and fry until the other side is dark golden and crisp and the centers of the burgers have puffed up a bit, another 3-4 minutes.
  6. Remove from heat and serve immediately, topped with olive tapenade, arugula and tomato slices - on a bun, if you prefer.
Alternately, you can cook them on a grill.
Recipe by Honest Cooking at