Bart van olphens tuna burger

Mix the vinegar and sugar in a bowl until the sugar is dissolved.

Arrange the cucumber above with a peeler or cheese slicer and leave to marinate in the refrigerator for at least 30 minutes.

Meanwhile, clean the lemon. Grate the yellow skin and squeeze out the fruit. Mix half of the grater and half of the juice with the mayonnaise.

Cut the red pepper, including seed lists, fine. Cut the parsley from the plant and cut it fine.

Slice the garlic and pickle. Mix in a bowl with the chopped red pepper and parsley, the capers, the rest of the lemon juice and the oil.

Heat the grill pan without oil or butter over medium heat. Cut the rolls in half lengthwise and grill on the cutting edge in 2 min. Golden brown.

Remove the stalk of the red pepper, halve the pepper lengthwise and remove the seeds with a sharp knife. Cut the pepper finely.

Cut the tuna steak into pieces of ½ x ½ cm.

Chop the shallot. Mix with the rest of the lemon zest, finely chopped whole red pepper, tuna, egg, chives and breadcrumbs in a bowl.

Add extra breadcrumbs if the mixture feels sticky. Season with pepper and salt.

Divide the mixture with moist hands into equal balls. Squeeze flat to burgers and brush with the oil on both sides.

Heat the grill pan over medium to high heat and grill the burgers in approx. 3 min. Depending on the thickness. Turn halfway.

Brush the bottom halves of the rolls with half of the lemon mayonnaise.

Divide in succession the iceberg lettuce, tuna burgers, 4 tbsp sauce, the tomato and marinated cucumber.

Brush the upper halves of the sandwiches with the rest of the lemon mayonnaise and lay on the burgers. Serve with the rest of the sauce.