• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B6
MineralsNatrium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds fresh tuna, diced

  2. 2 scallions, thinly sliced

  3. 12 pitted kalamata olives, coarsely chopped

  4. 1 tablespoon salted capers, rinsed and minced

  5. Salt and freshly ground pepper

  6. Extra-virgin olive oil, for brushing

  7. 1/4 cup mayonnaise

  8. 1 1/2 teaspoons anchovy paste

  9. 4 brioche buns, split and toasted

  10. Sliced tomatoes and arugula, for serving

Instructions Jump to Ingredients ↑

  1. Spread the tuna, scallions, olives and capers on a plate and freeze for 5 minutes. Transfer to a food processor and pulse until the tuna is finely chopped. Transfer the mixture to a bowl; season with salt and pepper. Form the mixture into four 4-inch patties.

  2. Light a grill or preheat a grill pan. Brush the burgers with olive oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, about 6 minutes.

  3. In a bowl, mix the mayonnaise and anchovy paste; spread on the buns. Top with the burgers, tomato and arugula, close and serve.


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