Tuna Burger

Method

1. Cut the tuna fillet into thin slices, then strips, then small cubes. Chop further with a knife until you have a coarse mince.
2. Form the minced tuna into a thick burger patty, pressing firmly.
3. Heat a drizzle of olive oil in a pan over high heat. Cook the patty for 3 minutes on each side until nicely browned but still pink inside.
4. In a separate pan, heat olive oil with sliced garlic and chili peppers. Add the wild chicory and sauté until wilted. Season with salt. (If you prefer less bitterness, blanch the chicory first for 3–4 minutes in salted boiling water, then sauté.)
5. Make the mayonnaise: In a blender, combine 1 egg, 220 ml seed oil, salt, and chipotle tabasco to taste. Start blending from the bottom, slowly raising the blender until emulsified and pink.
6. In the same pan used for the patty (or a separate clean pan), toast the burger bun over low heat until crispy.
7. To assemble: Spread some mayonnaise on the bottom half of the bun. Top with sautéed chicory. Place the cooked tuna patty on top. Add slices of scamorza cheese on the patty. Cover the pan with a lid and add a splash of water to create steam, melting the cheese. Place the top bun and serve immediately.