Tuna Nicoise Burgers With Roasted Garlic Tomato Aioli Food

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ROASTED GARLIC BURGER

Steps:

• Preheat a grill, or preheat the oven to 400 degrees F.
• In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
• Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill.
• Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
• Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread and serve with garnishes.
• Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks.
• Mix all ingredients together. Cover and refrigerate.
• Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
• Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately.

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 NIçOISE SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
• Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
• In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

TUNA BURGERS NIçOISE

Steps:

• Cook potato in microwave until tender, about 5 minutes per side. Peel potato; mash enough to measure 1/4 cup (packed).
• Place 1/4 cup mashed potato in bowl. Mix in 1/4 cup mayonnaise, mustard, vinegar, salt and pepper, then 1/4 cup basil, olives, capers and shallots. Add tuna and combine gently. Shape into four 1-inch-thick patties. Mix remaining cup mayonnaise and 1/4 cup basil in small bowl.
• Prepare barbecue (medium-high heat). Spray both sides of burgers with nonstick spray; grill until just opaque in center, about 4 minutes per side.
• Cut bread pieces lengthwise into thirds; discard centers. Spread basil mayonnaise on bottom halves. Top with burgers, tomatoes, lettuce and bread tops.

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.