PROVENçAL TUNA BURGER WITH ROASTED GARLIC-TOMATO AIOLI

Provençal Tuna Burger with Roasted Garlic-Tomato Aioli image

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

Ingredients

4 cloves garlic, peeled
1 ripe plum tomato
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
3/4 cup mayonnaise
1 1/2 pounds fresh tuna
4 tablespoons olive oil
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon white wine vinegar
1/4 cup chopped pitted niçoise olives
1 large shallot, finely chopped
1 tablespoon drained capers
1/4 cup finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
4 French baguette rolls or hamburger rolls, split; toasted (see page 15), if desired
1 handful of mesclun greens

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.