Tuna Burgers With Tapenade Aioli Food

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TUNA BURGERS WITH TAPENADE AIOLI



Tuna Burgers with Tapenade Aioli image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds fresh tuna steaks, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
3 tablespoons canola oil
1 tablespoon honey
2 green onions, thinly sliced
Salt
Freshly ground black pepper
4 ciabatta rolls or French bread
Watercress
1/4 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
2 cloves garlic, coarsely chopped
1 lemon, zested
1/2 lemon, juiced
1/2 cup prepared mayonnaise
Salt
Freshly ground black pepper

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 BURGERS WITH TAPENADE



Tuna Burgers with Tapenade image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

4 (6-inch long) pieces of baguette bread, halved horizontally
1/3 cup pitted green olives
1/4 cup pitted kalamata olives
1 tablespoon drained capers
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh Italian parsley leaves
1 teaspoon lemon zest
1 anchovy, minced
Salt and freshly ground black pepper
1 (12 to 14-ounce) tuna steak
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips
4 thin slices red onion
4 romaine lettuce leaves

Steps:

  • Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.
  • Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.
  • Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.
  • Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)
  • Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.

TUNA BURGER



Tuna Burger image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

1/3 cup minced onion
2 cloves chopped garlic
3 tablespoons canola oil
1 pound fresh tuna, diced
2 eggs
1/2 cup Italian seasoned bread crumbs
Hot sauce (recommended: Tabasco, optional
Cooking spray
4 hamburger buns
2 tomatoes, sliced
1/4 pound Brie, sliced
Sliced kosher pickles
Wasabi, for serving, optional

Steps:

  • In a small saucepan saute the onion and garlic in oil until tender (without burning the garlic) and set aside to cool.
  • Combine tuna, eggs, bread crumbs, onion mixture, and hot sauce, in a medium bowl and mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle. Coat a nonstick skillet with cooking spray and fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them. Serve on buns with tomato slices, Brie and kosher pickles. You may decide to serve wasabi on the side.

TUNA TAPENADE



Tuna Tapenade image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 10m

Yield about 1 cup

Number Of Ingredients 13

1/2 cup canned pitted black olives
1/2 cup jarred pitted green olives
4 tablespoons capers
1 lemon, zested and juiced
1 garlic clove, minced
1 tablespoon olive oil
1 (5 to 6-ounce) can tuna, in oil
Kosher salt and freshly ground black pepper
Crostini, recipe follows
1 baguette
1 tablespoon olive oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper

Steps:

  • Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.
  • Crostini:
  • Preheat the oven to 350 degrees F.
  • Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
  • Yield: about 24 slices

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