PROVENCAL TUNA BURGER
Create a tuna burger suitable for the French countryside with black olives, cucumber and basil.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Put the olives, red peppers, cucumber, garlic, onion and vinegar in a medium bowl; season lightly with salt and toss to combine. Set aside at room temperature.
- Put 1 of the buns in a food processor and pulse to make coarse crumbs.
- Put the mayonnaise, mustard and egg whites in a large bowl and use a fork to combine. Add the tuna and 1/2 cup of the breadcrumbs (save the rest for another use) and season with salt and pepper. Toss well to combine without breaking up the tuna too much. Divide into 4 patties, each about 1/2 inch thick and 4 inches across. Put on a wax-paper- or plastic-wrap-lined plate and chill for 20 minutes.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side.
- Spread 1 teaspoon sun-dried tomato tapenade on each bottom bun and top with a tuna burger. Top with 2 to 3 basil leaves and about 1/3 cup reserved olive-and-cucumber salad and cover with the top buns. Serve.
TUNA NICOISE BURGERS WITH ROASTED GARLIC-TOMATO AIOLI
Provided by Bobby Flay
Time 1h55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mix together the mayonnaise, Dijon and vinegar. Place tuna in a large bowl. Fold in the mayonnaise mixture, olives, basil, capers and shallots and season with salt and pepper to taste. Chill the mixture well. Divide the mixture into fourths and mold into burgers. Chill again for 30 minutes. Grill for 2 to 3 minutes on each side.
- Place tomatoes, lemon juice and garlic in the blender and blend until smooth. Add the mayonnaise and blend until just combined. Season with salt and pepper to taste.
GRILLED TUNA WITH AIOLI
please use fresh herbs for this quick weeknight recipe. if you need to use dried, reduce the amount by 1/3.prep time includes marinating.
Provided by chia2160
Categories Tuna
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- whisk together the first 6 ingredients for marinade.
- put mayo in a small bowl, add 2 tbsp of marinade, stir in, set aside.
- sprinkle tuna with salt& pepper, pour marinade over, turning to coat both sides, and marinate for 1 hr heat grill to medium high.
- grill tuna 3-5 minutes per side for medium.
- serve topped with aioli.
GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Provided by Amy Finley
Categories Tomato Backyard BBQ Dinner Seafood Tuna Eggplant Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
- Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
SALMON BURGERS WITH TOMATO AIOLI
Make and share this Salmon Burgers With Tomato Aioli recipe from Food.com.
Provided by gailanng
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place salmon and egg in a food processor; process, using an on/off motion, until salmon is chopped. Careful not to over process.
- Transfer salmon mixture to a bowl. Add bread crumbs, green onion, dill, lemon juice, mustard and salt; stir until well blended.
- Shape mixture into 4 patties.
- Heat oil in a large non-stick frying pan over medium heat.
- Cook patties until browned on both sides and completely cooked, about 5 minutes per side.
- Serve in buns with lettuce, red onion and Tomato Aioli.
- Tomato Aioli: Combine all ingredients in a bowl until blended. Makes 3/4 cup.
Nutrition Facts : Calories 533.6, Fat 24.8, SaturatedFat 3.9, Cholesterol 116.6, Sodium 792.9, Carbohydrate 45, Fiber 2.3, Sugar 6.6, Protein 31.6
PROVENçAL TUNA BURGER WITH ROASTED GARLIC-TOMATO AIOLI
This flavorful tuna burger is fully inspired by the niçoise salad from the Provence region of France. I do make an exception to my "no-add-ins" rule when forming the patties for fish burgers because the fish is generally so lean that it benefits from some additional moisture. Many of the salad's key components, such as briny and salty capers, niçoise olives, and anchovies (here in paste form), are mixed into the tuna burger itself along with sharp Dijon mustard, sweet shallots, and fresh basil. These ingredients also act as a binder, holding the burger together as it cooks. Roasting the garlic and tomato gives a deep yet mellow sweetness, while fresh lemon juice and zest supply a bright note to the full-flavored aioli. It's an elegant take on a burger.
Yield serves 4
Number Of Ingredients 21
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.
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- Preheat the broiler. Brush the tuna steaks on both sides with olive oil and season with salt and pepper. Broil half the tuna steaks for 2 minutes per side, until just rare. Repeat with the remaining tuna steaks. Let the tuna cool to room temperature, then finely chop it with a knife.
- In a large bowl, combine the tuna with the cornichons, red onion, dill, capers and olives. Fold in 1 cup of the mayonnaise and the lemon juice and season with salt and pepper. Form the tuna into 10 burgers and transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
- In a small bowl, whisk the remaining 1 cup of mayonnaise with the Dijon and dry mustards. Season with salt and pepper. Refrigerate the mustard mayonnaise until it is ready to use.
- Dust the tuna burgers with flour. Heat 1/4 inch of olive oil in each of 2 large skillets until shimmering. Add 3 or 4 burgers to each skillet and cook over moderately high heat until browned and crisp, about 3 minutes per side for medium. Drain the tuna burgers on paper towels and cook the remaining burgers in 1 skillet. Serve the tuna burgers with the mustard mayonnaise. Pass the Marinated Cabbage Slaw separately.
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