Tuna burgers with tapenade aioli

Method

Tuna burgers with tapenade aioli

1) 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 eight round uniform patties about 4 cm thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)

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

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

Tapenade aioli:

1) Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped.

2) Add the mayonnaise and process until smooth, season with salt and pepper.

Cover and refrigerate for at least 30 minutes before serving.