Tuna burgers with crisp vegetables

Ingredients for 4 people
500 g fresh tuna
1 carrot
1 courgette
1 celery stalk
20 Gaeta olives
Extra virgin olive oil
Salt and pepper
Fresh thyme
To garnish
Cherry tomatoes
Salad leaves

I chop the tuna with a knife, first into strips, then into small cubes.

I put it in a bowl, cover and refrigerate.

I dice the carrot very finely.

Then the celery.

Then the courgette, removing the central part.

Then the olives.

Now everything is ready to assemble the burgers.

I take the bowl of tuna and add all the chopped vegetables, stripped thyme leaves, salt, pepper and extra virgin olive oil.

I divide the mixture between 4 cooking rings; mine are 9 cm in diameter.
If you do not have any, make rings from strips of card covered with foil.
I put a square of baking parchment under each burger to help transfer it to the pan.
I heat a pan, grease it with a drizzle of oil and cook the burgers for a few minutes on each side, turning them gently with a spatula.
They should brown on the outside but remain pink inside, and the vegetables should stay crisp.
Decorate as you wish and drizzle with oil.