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
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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Newest Ratings and Reviews
Read all 10 reviews
By mjking46_4619187
none, VA
on October 04, 2011
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Simple and delish! I don't have a grill so I just baked the burgers at 375F degrees for about 15 min then broiled them for 5-10 min. I let the burgers rest for a few minutes and it turned out great. Moist, juicy and perfect balance of flavors! I also substituted the mayo in the aioli for greek yogurt and a spoon of sour cream, a keeper!
By ama426_5639715
southampton, NY
on July 05, 2011
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This is an outstanding burger. I made them yesterday for my co-workers and everyone loved them. The tapenade aioli would be delicious on just about anything.
To Amalai, would stay away from canned.
By Kellyb109
Pocatello, ID
on February 28, 2011
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Thank you Bobby Flay. This recipe was soooo delicious. I especially loved the Tapenade Aioli sauce. This recipe is a keeper!!
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