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Serves : 10

How to Make It

Step 1    

Preheat the broiler. Brush the tuna steaks on both sides with olive oil and season with salt and pepper. Broil half the tuna steaks for 2 minutes per side, until just rare. Repeat with the remaining tuna steaks. Let the tuna cool to room temperature, then finely chop it with a knife.

Step 2    

In a large bowl, combine the tuna with the cornichons, red onion, dill, capers and olives. Fold in 1 cup of the mayonnaise and the lemon juice and season with salt and pepper. Form the tuna into 10 burgers and transfer to a baking sheet. Refrigerate until firm, about 30 minutes.

Step 3    

In a small bowl, whisk the remaining 1 cup of mayonnaise with the Dijon and dry mustards. Season with salt and pepper. Refrigerate the mustard mayonnaise until it is ready to use.

Step 4    

Dust the tuna burgers with flour. Heat 1/4 inch of olive oil in each of 2 large skillets until shimmering. Add 3 or 4 burgers to each skillet and cook over moderately high heat until browned and crisp, about 3 minutes per side for medium. Drain the tuna burgers on paper towels and cook the remaining burgers in 1 skillet. Serve the tuna burgers with the mustard mayonnaise. Pass the Marinated Cabbage Slaw separately.

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