Tuna with olive And parsley salad

Ingredients (serves 4)

• 3 slices white bread, crusts removed
• 1/2 cup flat-leaf parsley leaves
• 310g can corn kernels, drained, rinsed
• 425g can tuna in oil, drained
• 1 egg, lightly beaten
• 1/2 cup (60g) grated cheddar
• Sunflower oil, to shallow-fry
• Toasted wholemeal rolls and mayonnaise, to serve

• Olive & parsley salad

• 1 cup (120g) green olives, pitted
• 1 cup flat-leaf parsley leaves
• 1 small red onion, thinly sliced
• 1 tbs lemon juice
• 1 tbs olive oil

Method

1. Place the bread in a food processor and whiz until you have fine crumbs. Add the parsley and half the corn, then pulse until roughly chopped.
2. Place in a bowl with the tuna, egg, cheese, remaining corn and some sea salt and freshly ground black pepper. Mix well, then form into 4 patties. Chill for 10 minutes while you make the salad.
3. For the olive salad, combine the green olives, parsley and onion in a small bowl. Add the lemon juice and olive oil, season with sea salt and freshly ground black pepper, then toss to combine. Set the salad aside until ready to serve.
4. Heat the sunflower oil in a frypan over medium-high heat. Add the burger patties to the pan and cook for 2 minutes each side until golden and cooked through. Drain on paper towel.
5. Spread the rolls with mayonnaise, then fill with patties and olive salad.