This tuna burger offers the flavors of a Niçoise salad, on a bun. / © Stephanie Foley
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Three days ago my neighbor and friend Bob Wheeler, a retired NYC firefighter, asked me if I wanted some yellowfin tuna. He looked pretty scruffy, so I assumed he'd just returned from a fishing trip (which he had), and I jumped at the chance. The hunk was as big as my head and less than 12 hours old. The first night, I tossed raw chunks with lime, soy, ginger and avocado and served it with toast and wasabi. The next night, I quickly seared a few steaks and served it with a fresh herb pesto and charred asparagus. Last night, I took the rest (still impeccably fresh), chopped it with scallions, capers and olives and formed it into burgers, which I served with an anchovy aioli on toasted brioche buns. Tuna three days, tuna three ways. SEE RECIPE »