The idea for these burgers comes from the most recent issue of Food & Wine, which we receive without ever signing up or paying for it — the magazine is mostly ads but occasionally has good recipes. I'll copy out the recipe in full, although we used butterfish and different toppings and pan-fried the patties:
Tune Niçoise Burgers
Total: 30 minutes
1. Spread the tuna, scallions, olives and capers on a plate and freeze for 5 minutes. Transfer to a food processor and pule until the tuna is finely chopped. Transfer the mixture to a bowl; season with salt and pepper. Form the mixture into four 4-inch patties.
- 1 ¼ pounds fresh tuna, diced
- 2 scallions, thinly sliced
- 12 pitted kalamata olives, coarsely chopped
- 1 tablespoon salted capers, rinsed and minced
- Salt and freshly ground pepper
- Extra-virgen olive oil, for brushing
- ¼ cup mayonnaise
- 1 ½ teaspoon anchovy paste
- 4 brioche buns, split and toasted
- Sliced tomatoes and arugula, for serving
2. Light a grill or preheat a grill pan. Brush the burgers with olive oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, about 6 minutes.
3. In a bowl, mix the mayonnaise and anchovy paste; spread on the buns. Top with the burgers, tomato and arugula, close and serve.
Wine: Strawberry-scented Provençal rosé: 2009 Note Bleue.