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Tuna burgers with tapenade aioli

 

Recipe courtesy Bobby Flay

Programme: Boy Meets Grill

 

30 mins

20 mins

Intermediate

4 servings

 
 
 

Ingredients

For the tuna burgers:

625g fresh tuna steaks, finely chopped

2 tbsp Dijon mustard

1 tbsp chipotle pepper puree

1 tbsp honey

2 spring onions, thinly sliced

Salt

Freshly ground black pepper

4 ciabatta rolls or French bread

Watercress

For the tapenade aioli:

25g kalamata olives, pitted and chopped

2 tbsp capers, drained

2 cloves garlic, coarsely chopped

1 lemon, zested

1/2 lemon, juiced

125g prepared mayonnaise

3 tbsp rapeseed oil

Salt

Freshly ground black pepper

Method

 
Tuna burgers with tapenade aioli

1) Combine the tuna, Dijon mustard, chipotle, oil, honey and spring onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 4cm thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)

2) Grill burgers for 3 minutes on each side for medium doneness.

3) 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.

4) Serve burgers with ciabatta rolls and aioli. Garnish with watercress.
 

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