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Tuna burgers with tapenade aioli

  • 4servings
  • 20minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, B9, C
MineralsNatrium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 625g fresh tuna steaks, finely chopped

  2. 2 tbsp Dijon mustard

  3. 1 tbsp chipotle pepper puree

  4. 1 tbsp honey

  5. 2 spring onions, thinly sliced

  6. 4 ciabatta rolls or French bread

  7. Watercress

  8. 25g kalamata olives, pitted and chopped

  9. 2 tbsp capers, drained

  10. 2 cloves garlic, coarsely chopped

  11. 1 lemon, zested

  12. 1/2; lemon, juiced

  13. 125g prepared mayonnaise

  14. 3 tbsp rapeseed oil

  15. Salt

  16. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Tuna burgers with tapenade aioli 1) Combine the tuna, Dijon mustard, chipotle, oil, honey and spring onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 4cm thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)

  2. 2) Grill burgers for 3 minutes on each side for medium doneness.

  3. 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.

  4. Serve burgers with ciabatta rolls and aioli. Garnish with watercress.

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