Discover a delicious recipe for a fresh tuna burger with a good load of herbs. Sustainably caught, so extra tasty!
1 In a bowl with a fork, mix the white wine vinegar and sugar until the sugar has dissolved.
2 Plan the cucumber into slices with a peeler. Let the cucumber marinate for at least one 1⁄2 hour in the vinegar mixture in the fridge.
3 Make the lemon mayonnaise by mixing it with the lemon juice and grater.
4 Meanwhile, make the sauce. Cut the parsley from the plant and chop it. In a bowl with a fork, mix the garlic also, the lemon juice, the gherkin, capers, red pepper, flat parsley and 100 ml of olive oil.
5 Heat a grill pan or frying pan on medium heat. Cut the rolls in half lengthwise and toast the inside of the rolls in the grill pan for 2 minutes until golden brown.
6 In a large bowl, mix the tuna, lemon rind, egg, red pepper, shallot, chives and breadcrumbs (add so much that the mixture does not feel sticky). Season to taste with salt and pepper.
7 With your hands, divide the mixture into 4 equal balls. Press them flat so they become burgers.
Brush the burgers on both sides with olive oil.
8 Heat the grill pan or a frying pan on medium to high heat. Grill the tuna burgers on each side for 3-4 minutes, depending on the thickness.
9 Brush the underside of each roll with half of the lemon mayonnaise.
10 Put a leaf of iceberg lettuce and the tuna burger on each sandwich. Divide 1 tablespoon of sauce over it. Top with the slices of tomato and marinated cucumber. Brush the remaining half of the bread with lemon mayonnaise and place upside down on the cucumber.