Tuna Burgers

1 slice rustic bread or whole-wheat bread2 cans (6 ounces each) tuna #188; cup finely minced red or yellow onion2 large eggs, well beatenSmall handful finely minced parsley#188; teaspoon fresh lemon juice#8539; teaspoon freshly ground black pepper1-2 tablespoons olive oil4 English muffins, toasted or soft rollsMayonnaise or tartar sauceLettuce, tomato, cucumber slicesToast the bread until it is crisp, but not too dark. Place in a plastic bag, and crush with a rolling pin. Measure out 1/3 cup; save the rest for another use. Open each can of tuna, and use the lid to press the tuna down in the can as you tilt it over a bowl until most of the liquid has drained out. Discard the liquid. Put the tuna in a medium-large bowl. Using a fork or your clean fingers, flake the tuna into small pieces. Add the breadcrumbs, onion, eggs, parsley, lemon juice and pepper, and mix thoroughly. Divide the mixture into four equal portions, and shape them into patties, each a generous 1/2-inch thick.Place a large (10- to 12-inch) skillet over medium heat. After about a minute, add 1 tablespoon olive oil and swirl to coat the pan. Place the tuna patties in the pan and cook, undisturbed, for 3 to 4 minutes, or until golden brown on the bottom.Use a metal spatula to carefully loosen each burger and flip it over, adding a little more oil if the pan seems dry. Cook on the second side for about 3 minutes, or until the undersides are nicely browned. Serve on toasted rolls spread with mayonnaise or tartar sauce and topped with lettuce, tomato and cucumber slices.Serves four."Get Cooking" by Mollie Katzen (2009 HarperStudio)