SERVES 4 // HANDS-ON 30 min
4 × 170g tin tuna, drained
⅓ cup breadcrumbs
4 spring onions, thinly sliced
2 garlic cloves, peeled and crushed
Zest and juice of 1 lemon
½ tbsp finely chopped coriander
Salt and pepper
Flour, to dust
12 mini hamburger rolls, cut in half
2 tomatoes, sliced
60g butter lettuce
12 baby pickles
1. Place the tuna, breadcrumbs, spring onions, garlic, lemon zest, egg and coriander in a bowl, and season. Mix well, then shape into 12 patties, each about 6 cm across and 2 cm thick. Dust in flour and set aside.
2. Heat a glug of oil in a pan over medium heat, then fry the patties until golden brown on both sides, about 5–10 minutes. Remove and drain on paper towel. Squeeze a few drops of lemon juice over each patty.
3. Heat a clean pan over high heat. Brush each side of the rolls with oil and toast in the pan until golden.
4. To assemble, place a slice of tomato on each roll, season, top with a tuna patty, lettuce and a pickle. Skewer to serve