Tuna and smashed avocado burgers

Finely chop the tuna steaks, then run the knife through the mixture again a few times to chop it a little more finely. Slide into a mixing bowl with the salad onions, ginger, soy and a pinch of salt. Mix together with your hands, then shape into 2 patties about 1.5cm thick; set aside.

Roughly chop the avocado and tip into a bowl. Crush very roughly with a fork, then stir in the coriander, lime juice, sesame oil and another pinch of salt; set aside. In a small bowl, mix the wasabi and mayonnaise; set aside.

Put a medium frying pan over a high heat and toast the buns, cut-side down, for 30 seconds; set aside. Add the vegetable oil to the pan. Once hot, fry the burgers for 2-3 minutes on each side until fully cooked through and opaque.

To build the burgers, spread the wasabi mayonnaise over the base of each bun. Top with the lettuce, tuna burgers and smashed avocado. Serve straight away. Sweet potato fries go nicely on the side, if liked.