Put the seaweed in a bowl with 1 liter of hot water. Leave for 10 minutes, then drain and leave in a colander for another 5 minutes. Squeeze with your hands when cooled down to poor out the last bit and let it dry on kitchen paper. Chop finely.
Mix the tuna, egg, panko, parsley, seaweed and 1 finely chopped shallot in a large bowl. Season with salt and pepper. If the mixture is still too ‘wet’, add some extra panko. Shape the mixture with your hands into four burgers. Put in the fridge and leave them while you make the rest of the recipe.
Mix the mayonnaise with the lemon zest and half of the juice and set aside. Cut the avocado in half and remove the stone (pit). Scoop out the flesh and cut into thin slices. Drizzle the remaining lemon juice over to prevent discolouration.
Split the buns in half and toast the cut sides in a hot grill pan until golden brown. Then remove the buns, turn up the heat and add the tuna burgers. Depending on the thickness, flip the burgers over with care after 2-3 minutes. Grill until both sides are golden brown.
To assemble your burgers; spread the mayonnaise on the bottom and top halves of the buns. Top each bottom up with two lettuce leaves. Add the burgers, put the avocado, spring onion and red onion on top and finish off with the top of the bun. Put in wooden sticks to keep the burgers together.
- 30 g dried wakame seaweed
- 2 tins of Fish Tales skipjack tuna in brine, drained
- 1 egg, beaten
- 6 tbsp panko (or dry breadcrumbs), plus extra
- few springs of parsley, leaves taken off
- 2 shallots, 1 finely chopped, 1 cut in thin rings
- 4 tbsp mayonnaise
- zest and juice of 1 lemon
- 1 avocado
- 4 burger buns
- 2 spring onions, trimmed, finely chopped
- 8 iceberg lettuce leaves
- 4 wooden sticks