Tuna Fish Burger

Method

1. Finely chop the fresh tuna and place it in a bowl.
2. Add an egg, salt, pepper, and a squeeze of lemon juice. Mix well.
3. Shape the mixture into burger patties (about 2-3 cm thick) and place them on parchment paper. Refrigerate for 20 minutes if time allows.
4. Prepare the Tabasco mayonnaise: In a blender, combine egg, seed oil, lemon zest, lemon juice, salt, and a few dashes of Tabasco. Blend until creamy and emulsified.
5. Prepare the guacamole: Mash ripe avocado, add finely chopped onion, diced tomato, lemon juice, salt, and optionally a little coriander (if desired). Mix well.
6. Slice the bread rolls in half and lightly toast them in a pan with a little oil.
7. Cook the tuna patties in a hot pan with a drizzle of oil until golden brown and cooked through, about 3-4 minutes per side.
8. Top each patty with a slice of caciocavallo cheese and let it melt slightly.
9. Assemble the burger: Spread Tabasco mayonnaise on the bottom half of the roll, place the tuna patty with melted cheese, add a generous spoonful of guacamole, and cover with the top half of the roll.
10. Serve immediately and enjoy.