Best Provençal Tuna Burger With Roasted Garlic Tomato Aioli Recipes

PROVENCAL TUNA BURGER

Provencal Tuna Burger image

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

Ingredients

1/4 cup pitted black olives, roughly chopped
1/4 cup chopped roasted red peppers (jarred, in water)
1 medium Kirby cucumber, unpeeled, seeded and diced
1 clove garlic, mashed to a paste
1/4 small red onion, diced
4 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
5 whole wheat hamburger buns
1 tablespoon light mayonnaise
1 tablespoon whole-grain mustard
2 large egg whites
Three 5-ounce cans light solid-pack tuna in water, well drained
4 teaspoons olive oil
4 teaspoons sun-dried tomato tapenade
1/2 cup fresh basil leaves

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

Tuna Nicoise Burgers with Roasted Garlic-Tomato Aioli image

Provided by Bobby Flay

Time 1h55m

Yield 4 servings

Number Of Ingredients 16

Ingredients

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.

GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI

Grilled Tuna with Provençal Vegetables and Easy Aioli image

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

Ingredients

Nonstick vegetable oil spray
4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
2 zucchini, quartered lengthwise
1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
4 tablespoons (about) olive oil
2 cups assorted cherry tomatoes, halved
2 teaspoons herbes de Provence*
1 garlic clove, minced
Easy Aioli

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.

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.