Tuna Burgers from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olphe

Ingredients

• Two 6-ounce (160 g) tins of tuna in water, drained
• Zest and juice of 1 lemon
• 1 avocado
• 2 white buns (or any other kind of burger bun)
• 1 scallion, white and light green parts, thinly sliced into rings
• 4 leaves of iceberg lettuce
• Sunflower oil
• 2 shallots, one finely diced, the other thinly sliced into rings
• 2 eggs, beaten
• 6 tablespoons panko (Japanese bread crumbs)
• ½ bunch of flat-leaf parsley, leaves only
• Salt
• pepper
• 4 tablespoons mayonnaise