Tuna Burgers With Tapenade Recipes

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TUNA BURGERS WITH TAPENADE AIOLI



Tuna Burgers with Tapenade Aioli image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

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
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

Steps:

  • 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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