For the mayonnaise, place the egg into the base of a blender or food processor and blend while drizzling in the oil in a thin stream until the mayonnaise is thick. Blend in the tuna, lemon juice, anchovies and season with salt and pepper.
Heat the remaining olive oil in a heavy based frypan and cook the patties until golden on both sides and cooked through. Toast the buns and top with some of the mayo, slices of tomato, onion and lettuce and then the patty. Add another spoon of the mayonnaise and indulge.
Veal prosciutto
Combine all the ingredients for the patties, except the prosciutto and the lemon leaves, and mix well. Season the meat with salt and pepper and roll into patties to just smaller than the inside of your palm. Wrap a piece of prosciutto around the outside and attach a lemon leaf to the prosciutto using a tooth pick. Place the patties onto a tray lined with baking paper and into the fridge.
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