Tuna Burgers with Tapenade Aioli
Tuna Burgers with Tapenade Aioli
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 757
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 54
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 52
- Cholesterol
- 78
- Sodium
- 1031
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 20 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 757
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 54
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 52
- Cholesterol
- 78
- Sodium
- 1031
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 20 min
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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