Tuna Burgers with Tapenade

Total Time:
35 min
Prep:
30 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (6-inch long) pieces of baguette bread, halved horizontally
  • 1/3 cup pitted green olives
  • 1/4 cup pitted kalamata olives
  • 1 tablespoon drained capers
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh Italian parsley leaves
  • 1 teaspoon lemon zest
  • 1 anchovy, minced
  • Salt and freshly ground black pepper
  • 1 (12 to 14-ounce) tuna steak
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips
  • 4 thin slices red onion
  • 4 romaine lettuce leaves
Directions
Watch how to make this recipe.
  • Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.

  • Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.

  • Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.

  • Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)

  • Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.


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