Tuna Burgers With Tapenade Food

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 BURGER

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

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

GRILLED TUNA BURGERS WITH SPICY MAYO

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

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 BURGERS WITH TAPENADE

Steps:

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