Tuna burger with watercress

• 4 spring onions
• 3 cloves garlic
• 1 tbsp fresh ginger, grated
• 2 tbsp fresh coriander
• 370g tuna
• 25g (1oz) fresh breadcrumbs
• 1 large egg, beaten
• juice of 1/2 lemon
• 4 wholemeal buns
• 150g watercress
• 2 tomatoes, chopped

Place the spring onions (trimmed and finely chopped) in a bowl with the garlic (crushed), ginger, coriander (finely chopped), tuna (drained and flaked), breadcrumbs, egg and lemon juice. Mix the ingredients together.

Season and divide into 4 portions. Roll each into a ball and press flat. Chill the mixture in the fridge for at least 20 minutes or until needed.

Heat a drizzle of oil in a non-stick frying pan and fry the burgers for 2 minutes on each side until golden brown. Squeeze over more lemon juice to taste.

Meanwhile, cut the buns in half and lightly toast them on the cut side. Fill with a burger and a handful of watercress and serve with the remaining watercress and the chopped tomatoes.