Best Tuna Burgers Niçoise Recipes

Tuna Burgers Niçoise image

Yield Makes 4 Servings

Number Of Ingredients 15

1 10-ounce russet potato, pierced several times with fork
1/2 cup nonfat mayonnaise dressing
4 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped fresh basil
1/4 cup diced pitted brine-cured black olives (such as Kalamata)
4 teaspoons chopped drained capers
4 teaspoons minced shallots
1 pound skinless boneless fresh tuna steaks, finely chopped
Nonstick vegetable oil spray
4 3-inch-long pieces French bread
4 tomato slices
4 butter lettuce leaves

Steps:

Cook potato in microwave until tender, about 5 minutes per side. Peel potato; mash enough to measure 1/4 cup (packed).
Place 1/4 cup mashed potato in bowl. Mix in 1/4 cup mayonnaise, mustard, vinegar, salt and pepper, then 1/4 cup basil, olives, capers and shallots. Add tuna and combine gently. Shape into four 1-inch-thick patties. Mix remaining cup mayonnaise and 1/4 cup basil in small bowl.
Prepare barbecue (medium-high heat). Spray both sides of burgers with nonstick spray; grill until just opaque in center, about 4 minutes per side.
Cut bread pieces lengthwise into thirds; discard centers. Spread basil mayonnaise on bottom halves. Top with burgers, tomatoes, lettuce and bread tops.

Tuna Nicoise Burgers with Roasted Garlic-Tomato Aioli image

Provided by Bobby Flay

Time 1h55m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1 pound fresh tuna, finely chopped
1/4 cup nicoise olives, finely chopped
1/4 cup finely chopped basil
1 tablespoon capers, drained and chopped
1 large shallot, finely chopped
Salt and freshly ground pepper
2 plum tomatoes, grilled, seeds removed and halved
1 tablespoon lemon juice
3 cloves garlic
2 cups prepared mayonnaise
Salt and freshly ground pepper
1 baguette, cut into fourths
Mesclun greens

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.