Roast the mushrooms and spring onions. Cut the red cabbage into thin julienne strips.
Mix the minced tuna with the coriander, chopped spring onions, ginger, lemon juice and zest, chilli and salt. Shape the hamburgers, brush them with olive oil and grill them 1 minute each side.
Cut the rolls in half and toast them. Place a bed of shredded lettuce on top of the burger, followed by the red cabbage, roasted and chopped spring onions, shiitake mushrooms, soy sprouts and a spoonful of mustard, honey and soy sauce.