Provencal Tuna Burger

Create a tuna burger suitable for the French countryside with black olives, cucumber and basil.
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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4
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1/4 cup pitted black olives, roughly chopped

1/4 cup chopped roasted red peppers (jarred, in water)

1 medium Kirby cucumber, unpeeled, seeded and diced

1 clove garlic, mashed to a paste

1/4 small red onion, diced

4 teaspoons red wine vinegar

Kosher salt and freshly ground black pepper

5 whole wheat hamburger buns

1 tablespoon light mayonnaise

1 tablespoon whole-grain mustard

2 large egg whites

Three 5-ounce cans light solid-pack tuna in water, well drained

4 teaspoons olive oil

4 teaspoons sun-dried tomato tapenade

1/2 cup fresh basil leaves


  1. Put the olives, red peppers, cucumber, garlic, onion and vinegar in a medium bowl; season lightly with salt and toss to combine. Set aside at room temperature.
  2. Put 1 of the buns in a food processor and pulse to make coarse crumbs.
  3. Put the mayonnaise, mustard and egg whites in a large bowl and use a fork to combine. Add the tuna and 1/2 cup of the breadcrumbs (save the rest for another use) and season with salt and pepper. Toss well to combine without breaking up the tuna too much. Divide into 4 patties, each about 1/2 inch thick and 4 inches across. Put on a wax-paper- or plastic-wrap-lined plate and chill for 20 minutes.
  4. Heat the oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side.
  5. Spread 1 teaspoon sun-dried tomato tapenade on each bottom bun and top with a tuna burger. Top with 2 to 3 basil leaves and about 1/3 cup reserved olive-and-cucumber salad and cover with the top buns. Serve.
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