Provençal Tuna Burger With Roasted Garlic Tomato Aioli Food

PROVENCAL TUNA BURGER

Steps:

• Put the olives, red peppers, cucumber, garlic, onion and vinegar in a medium bowl; season lightly with salt and toss to combine. Set aside at room temperature.
• Put 1 of the buns in a food processor and pulse to make coarse crumbs.
• Put the mayonnaise, mustard and egg whites in a large bowl and use a fork to combine. Add the tuna and 1/2 cup of the breadcrumbs (save the rest for another use) and season with salt and pepper. Toss well to combine without breaking up the tuna too much. Divide into 4 patties, each about 1/2 inch thick and 4 inches across. Put on a wax-paper- or plastic-wrap-lined plate and chill for 20 minutes.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side.
• Spread 1 teaspoon sun-dried tomato tapenade on each bottom bun and top with a tuna burger. Top with 2 to 3 basil leaves and about 1/3 cup reserved olive-and-cucumber salad and cover with the top buns. Serve.

PROVENCAL TUNA SANDWICHES

Steps:

• Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
• Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
• Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

GRILLED TUNA WITH HERBED AïOLI

Steps:

• Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
• Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
• Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

TUNA BURGERS

Steps:

• Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
• Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
• When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
• Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.

PROVENçAL TUNA BURGER WITH ROASTED GARLIC-TOMATO AIOLI

Steps:

• To make the aioli, preheat the oven to 375 degrees F.
• Place the garlic and tomato on a rimmed baking sheet, toss with the oil, and season with salt and pepper. Roast in the oven until the tomato is soft and the garlic is light golden brown, about 15 minutes. Slice the tomato in half crosswise and remove the seeds. Set aside to cool.
• Combine the garlic, tomato, lemon zest, lemon juice, thyme, and mayonnaise in a food processor and process until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The aioli can be made up to 8 hours in advance and stored in an airtight container in the refrigerator.
• Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
• Whisk together 2 tablespoons of the oil, the mayonnaise, mustard, anchovy paste, vinegar, olives, shallot, and capers in a large bowl. Add the tuna and basil and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
• To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over and continue cooking until medium, about 3 minutes longer.
• Spread the aioli on both sides of the rolls and place the burgers and mesclun greens on the bottom halves. Cover with the roll tops and serve immediately.

ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
• Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
• Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
• Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
• Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.

TUNA BURGERS WITH TAPENADE AIOLI

Steps:

• 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.

TUNA NICOISE BURGERS WITH ROASTED GARLIC-TOMATO AIOLI

Steps:

• Mix together the mayonnaise, Dijon and vinegar. Place tuna in a large bowl. Fold in the mayonnaise mixture, olives, basil, capers and shallots and season with salt and pepper to taste. Chill the mixture well. Divide the mixture into fourths and mold into burgers. Chill again for 30 minutes. Grill for 2 to 3 minutes on each side.
• Place tomatoes, lemon juice and garlic in the blender and blend until smooth. Add the mayonnaise and blend until just combined. Season with salt and pepper to taste.