Tuna burgers with tapenade aioli sauce
Votes: 3
Time: 1 hour 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make incredibly delicious Mediterranean-style burgers with a tuna patty and tapenade-aioli sauce. To ensure the patties hold their shape, it's best to chop the tuna fillet into pieces rather than mince it. The smoked chipotle peppers add a special piquant flavor to the patties. Grill the well-chilled patties on a grill or in a grill pan, place them on crispy ciabatta, and drizzle with tapenade-aioli sauce. This is a loose combination of two French sauces: tapenade and aioli. Tapenade—a paste made from olives and capers—is complemented by a flavorful aioli—a sauce made from garlic, eggs, and olive oil, which in the original recipe is very similar to garlic mayonnaise.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tuna cutlets
- 700 g fresh tuna fillet, finely chopped
- 2 tablespoons Dijon mustard
- 1 tbsp chipotle pepper puree
- 3 tbsp. l. rapeseed oil
- 1 tbsp. honey
- 2 green onions, thinly sliced
- 4 ciabatta or French bread rolls
- Watercress
Tapenade aioli
- 1/4 cup pitted olives, chopped
- 2 tbsp capers, drained
- 2 cloves garlic, coarsely chopped
- Zest of 1 lemon
- Juice of half a lemon
- 0.5 cups of ready-made mayonnaise
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Recipes with similar ingredients: tuna, chipotle pepper, ciabatta bread, Dijon mustard, honey, tapenade (olive paste), olive, capers
Cooking the dish according to the recipe:
- In a bowl, combine the tuna, Dijon mustard, chipotle mustard, oil, honey, and green onions. Season with salt and pepper. Form the mixture into 8 round, uniform patties, approximately 3.5 cm thick. Refrigerate them for 30 minutes (to prevent the patties from falling apart during frying, they need to be thoroughly chilled).
- Grill the patties for 3 minutes on each side until medium-rare. Serve the tuna patties on a ciabatta bun with watercress and tapenade on the bottom halves.
Tapenade aioliPlace the olives, capers, garlic, lemon zest and juice in a food processor and process until smooth. Add the mayonnaise and blend until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes.
Categories:
recipe / Dinner / Fast food / Hamburgers / Appetizers / Sandwiches / Bobby Flay
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