1. Trim and dice the “eye” part of your tuna steak and place it in a food processor & pulse until a mince meat texture is achieved.

2. With the rest of the tuna, dice it into as smaller chunks as possible. You can heavily chop it with your knife to achieve a “Tartare” consistency.

3. In a mixing bowl, add both the types of chopped tuna, 1 small thumb of giner, grated finely (put in the freezer for an hour beforehand to make it easier!), ½ chilli - finely chopped, the oil and the soy sauce and finally the parsely, chopped finely. Add a small sprinkling of sea salt and mix well.

4. Using a burger press (or something similar), press the meat mix into the mold, cover with cling film on a small tray and refrigerate for 1 hour. Alternatively, roll the mix into 3 large meatballs and press them with your hand. Repeat refrigeration process.

5. In a hot frying pan, add a little vegetable oil and sear the burgers for 1-2 minutes each side.

6. Toast the burger buns, and spread the mayonnaise thick onto each side.

7. Place the hurgers in the buns and top with pickled cucumber

For the pickled cucumber :

1. Cut a cucumber in half and remove the seeds.

2. Slice thinly, lengthways and put in a mixing bowl with 3 teaspoons of red wine vinegar, a pinch of salt and a pinch of sugar. Mix well and leave for 10-15 minutes.

3. Finish with some cracked black pepper.