Best Tuna Nicoise Burgers With Roasted Garlic Tomato Aioli Recipes

TUNA BURGERS WITH TAPENADE AIOLI

Steps:

• Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)
• Grill burgers for 3 minutes on each side for medium doneness.
• 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.
• Serve burgers with ciabatta rolls and aioli. Garnish with watercress.

GRILLED TUNA WITH AIOLI

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.

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

TUNA BURGERS

Steps:

• Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.

TUNA BURGERS WITH SESAME AIOLI

Steps:

• Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the grill top and place the charcoal underneath.While you're waiting for the charcoal to heat up, prepare the aioli (Step 2).
• Sesame aioli: In a mixing bowl, whisk vinegar, egg yolk, yuzu kosho, and miso to a thick paste. Add the honey, then slowly whisk in the sesame oil and the grapeseed oil, a little at a time, alternating between the oils to balance the aioli. Finish by whisking in the zest from 1 lime and the crème fraîche. Set aside. (Sesame aioli will keep in the refrigerator 2-3 days.)
• Tuna burgers: Cut the tuna into thin planks, then into strips and chunks. Finish by roughly chopping to a fine dice. (Alternatively, tuna can go in a meat grinder.) Use a Microplane to grate the ginger (with skin), garlic, lime (zest only), and chile (stopping before you get to the seeds); add them to the chopped tuna. Add the cilantro, followed by half of the aioli, and gently mix to combine. Mix until mixture is tight and sticky, about 3-4 minutes. Chill for 35-40 minutes.
• Cook the burgers: Roll the chilled tuna into balls, then gently flatten to just under an inch thick, but don't pack them too tightly. Set patties aside as they're formed. When all the patties are ready to go, season with salt and pepper; grill over medium heat until just cooked through, 3-4 minutes per side.
• Assemble the burgers: Place each burger onto a bun; top with sesame aioli and a slice of tomato just before serving.

PROVENçAL TUNA BURGER WITH ROASTED GARLIC-TOMATO AIOLI

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.