Provençal tuna burger

Ingredients:

• 1/4 cup black olives, coarsely chopped
• 1/4 cup chopped roasted sweet peppers (preserved in water)
• 1 medium cucumber, unpeeled, diced
• 1 clove garlic, crushed to a paste
• A quarter of a small red onion, finely diced
• 4 tsp red wine vinegar
• 5 whole grain hamburger buns
• 1 tbsp. light mayonnaise
• 1 tbsp. grainy mustard
• Whites of 2 large eggs
• 3 x 140g cans of canned natural lump tuna, drained
• 4 tsp olive oil
• 4 tsp sun-dried tomato tapenade
• 0.5 cup fresh basil leaves

Preparation:

1. Place the olives, roasted pepper, cucumber, garlic, onion, and vinegar in a medium bowl, season lightly with salt, and toss to combine. Set aside and keep at room temperature.
2. Place 1 bun in a food processor and process until coarsely ground. Place the mayonnaise, mustard, and egg whites in a large bowl and whisk with a fork. Add the tuna and 1/2 cup of bread crumbs (reserve the rest for another use), season with salt and pepper. Mix well, distributing the ingredients evenly and being careful not to break up the tuna too much.
3. Form the mixture into 4 patties, each about 1 cm thick and 10 cm in diameter. Place on a plate lined with waxed paper or plastic wrap and refrigerate for 20 minutes.
4. Heat olive oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side.
5. Spread 1 teaspoon of sun-dried tomato tapenade on each bottom bun half and top with a tuna patty. Top with 2-3 basil leaves and about 1/3 cup of olive and cucumber salad and top with the top bun halves. Serve.