Serves 4

For speed, cut the tuna into large chunks and pulse briefly in a food processor with the ingredients until combined. I prefer to chop the tuna into small dice as it helps to keep the burger really juicy during cooking.

500g yellowfin tuna

1 garlic clove, crushed

1 large shallot, peeled and finely chopped

5cm knob of fresh root ginger, finely grated

1 egg, beaten

Juice and zest of 1 lemon

Large handful of basil leaves, finely chopped

Sea salt and freshly ground black pepper

4 sun-dried tomatoes in olive oil

Olive oil, for brushing

4 ciabatta or sesame rolls, cut in half

2 beef tomatoes, sliced

2 Little Gem or Baby Cos lettuce,

washed and leaves separated

Shavings of Parmesan

FOR THE RED ONION RELISH

2 red onions, finely sliced

50g butter

1 tbsp demerara sugar

1 tbsp balsamic vinegar

1 Finely dice the tuna and put into a large mixing bowl with the garlic, shallot, ginger, egg, lemon juice, zest, basil and some seasoning. Finely chop the sun-dried tomatoes and add to the ingredients, along with 1 tablespoon of the oil from the jar. Mix well until evenly combined, then divide and shape the mixture into four burgers. Place them on a plate, cover with clingfilm and chill for up to 1 hour.

2 For the red onion relish, sweat the onions in the butter with some salt and pepper, covered with a lid, for 8-10 minutes until soft. Uncover and sprinkle over the sugar. Fry for a further 5-7 minutes, stirring frequently until caramelised. Add the vinegar and cook for 1-2 minutes until it has reduced to a syrupy consistency, then set aside to cool.

3 When you’re ready to cook the burgers, get a large frying pan or griddle pan really hot. Brush the burgers on both sides with a little olive oil, then cook them for about 2 minutes on each side, leaving them pink in the middle. Lift them on to a warm plate and leave to rest for a minute or so.

4 Drizzle the cut side of each ciabatta or sesame roll with a little olive oil, then toast them in the hot frying or griddle pan. Serve the tuna burgers in the toasted rolls with slices of tomato, lettuce and Parmesan and a dollop of the red onion relish on top. Serve with chips on the side.

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