Tuna Nicoise Burgers with Roasted Garlic-Tomato Aioli

Ingredients

• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1 pound fresh tuna, finely chopped
• 1/4 cup nicoise olives, finely chopped
• 1/4 cup finely chopped basil
• 1 tablespoon capers, drained and chopped
• 1 large shallot, finely chopped
• Salt and freshly ground pepper

Directions

Mix together the mayonnaise, Dijon and vinegar. Place tuna in a large bowl. Fold in the mayonnaise mixture, olives, basil, capers and shallots and season with salt and pepper to taste. Chill the mixture well. Divide the mixture into fourths and mold into burgers. Chill again for 30 minutes. Grill for 2 to 3 minutes on each side.

Roasted garlic-tomato aid:

• 2 plum tomatoes, grilled, seeds removed and halved
• 1 tablespoon lemon juice
• 3 cloves garlic
• 2 cups prepared mayonnaise
• Salt and freshly ground pepper
• 1 baguette, cut into fourths
• Mesclun greens

Place tomatoes, lemon juice and garlic in the blender and blend until smooth. Add the mayonnaise and blend until just combined. Season with salt and pepper to taste.