Name: Herbed Tuna Burgers with Tapenade and Tomatoes
Yield: Makes 6
Ingredients: 1 cup pitted Kalamata olives (about 5 ounces); 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped shallot; 2 tablespoons chopped fresh mint; 2 teaspoons chopped fresh thyme; 2 teaspoons fresh lemon juice; 2 pounds chilled fresh tuna steaks, finely diced; 2 tablespoons chopped drained capers; 2 tablespoons chopped shallot; 1 tablespoon Dijon mustard; 1 teaspoon minced fresh thyme; 1 teaspoon freshly ground black pepper; 3/4 teaspoon coarse kosher salt; Nonstick vegetable oil spray; 12 4-inch squares herb focaccia, or six 4-inch squares pain rustique, halved horizontally, lightly grilled; 1 large heirloom tomato, cut into 6 slices; 6 thin slices red onion; 2 cups baby arugula (about 3 ounces)

The combination of tuna and olives is reminiscent of a salade niçoise.

Test kitchen tip:

Chilling the tuna will make it easier to dice. Keep the formed patties in the fridge until you're ready to cook them. This will prevent the burgers from falling apart on the grill.

Recipe information

Yield
Makes 6

Ingredients

Tapenade:

1 cup pitted Kalamata olives (about 5 ounces)

3 tablespoons extra-virgin olive oil

2 tablespoons chopped shallot

2 tablespoons chopped fresh mint

2 teaspoons chopped fresh thyme

2 teaspoons fresh lemon juice

Burgers:

2 pounds chilled fresh tuna steaks, finely diced

2 tablespoons chopped drained capers

2 tablespoons chopped shallot

1 tablespoon Dijon mustard

1 teaspoon minced fresh thyme

1 teaspoon freshly ground black pepper

3/4 teaspoon coarse kosher salt

Nonstick vegetable oil spray

12 4-inch squares herb focaccia, or six 4-inch squares pain rustique, halved horizontally, lightly grilled

1 large heirloom tomato, cut into 6 slices

6 thin slices red onion

2 cups baby arugula (about 3 ounces)

Preparation

For tapenade:
Step 1
Blend all ingredients in mini processor to coarse puree. Season tapenade to taste with salt and pepper. Transfer to small bowl. DO AHEAD: Can be made 3 days ahead. Cover and chill.
For burgers:
Step 2
Gently mix diced tuna and next 6 ingredients in large bowl. Using moistened hands, shape tuna mixture into six 3/4-inch-thick patties (each about 4 inches in diameter). Place burgers on plate. Cover and refrigerate at least 1 hour and up to 1 day.
Step 3
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill burgers until almost cooked through, about 4 minutes per side. Arrange 6 focaccia squares or bottoms of pain rustique on work surface; spread with tapenade. Top each with burger, tomato slice, onion slice, and arugula, then focaccia or bread top. Cut burgers in half and serve.

TagsBurger Tuna Fish Seafood Olive Main Dinner Dairy Free Nut Free Grilling Food Processor Bon Appétit

Recipe information

Ingredients

Tapenade:

Burgers:

Preparation

For tapenade:

Step 1

For burgers:

Step 2

Step 3

Recipe notes