Tuna Burgers with Tapenade Aioli

  • Preparation Time30 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium

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
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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