Description
Fresh tuna burgers mixed with Dijon style mustard, chipotle, honey, and green onions, served with a smooth tapenade aioli and crisp watercress on soft bakery rolls.
Ingredients
Fresh tuna steaks finely chopped
Sir Kensington’s Dijon Mustard or Annie’s Organic Dijon Mustard
Chipotle pepper puree
Canola oil
Honey
Green onions thinly sliced
Salt
Black pepper
Ciabatta rolls such as La Brea Bakery Ciabatta Rolls or Sara Lee Artesano Bakery Rolls or Nature’s Own Butter Rolls
Watercress
Kalamata olives pitted and chopped
Capers drained
Garlic cloves chopped
Lemon zest
Lemon juice
Prepared mayonnaise
Instructions
1. Combine chopped tuna with Dijon style mustard chipotle puree oil honey and sliced green onions then season with salt and pepper and mix gently until combined.
2. Shape the mixture into firm evenly sized patties about one and a half inches thick and place them in the refrigerator to chill until very cold.
3. Heat the grill to medium high brush the grates lightly with oil and cook the patties for a few minutes on each side until medium doneness keeping the centers slightly pink.
4. Prepare the tapenade aioli by blending olives capers garlic lemon zest and lemon juice until coarse then add mayonnaise and blend until smooth.
5. Refrigerate the aioli so the flavors come together and taste balanced and creamy.
6. Assemble the burgers on soft rolls spread with tapenade aioli and top with fresh watercress before serving.
Notes
Chilling the tuna patties helps them stay firm on the grill and prevents them from falling apart while cooking.
Tuna cooks quickly so avoid overcooking to keep the texture tender and moist.
The tapenade aioli becomes more flavorful after resting in the refrigerator which allows the lemon olives and capers to blend fully.
Use high quality fresh tuna for the cleanest flavor and best texture in the burgers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: American