Tuna Burgers with Tapenade Aioli

Total Time:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • For the Tuna Burgers:
  • 1 1/2 pounds fresh tuna steaks, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chipotle pepper puree
  • 3 tablespoons canola oil
  • 1 tablespoon honey
  • 2 green onions, thinly sliced
  • Salt
  • Freshly ground black pepper
  • 4 ciabatta rolls or French bread
  • Watercress
  • For the tapenade aioli:
  • 1/4 cup kalamata olives, pitted and chopped
  • 2 tablespoons capers, drained
  • 2 cloves garlic, coarsely chopped
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1/2 cup prepared mayonnaise
  • Salt
  • Freshly ground black pepper
Directions
Watch how to make this recipe.
  • Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)

  • Grill burgers for 3 minutes on each side for medium doneness.

  • For the tapenade aioli:

  • Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped. Add the mayonnaise and process until smooth, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

  • Serve burgers with ciabatta rolls and aioli. Garnish with watercress.


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    This recipe is featured in:

    Burgers and Hot Dogs