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Tuna Nicoise Burgers
© Stephanie Foley

Tuna Niçoise Burgers

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This tuna burger offers the flavors of a Niçoise salad, on a bun.

Plus: F&W's Grilling Guide

  1. 1 1/4 pounds fresh tuna, diced
  2. 2 scallions, thinly sliced
  3. 12 pitted kalamata olives, coarsely chopped
  4. 1 tablespoon salted capers, rinsed and minced
  5. Salt and freshly ground pepper
  6. Extra-virgin olive oil, for brushing
  7. 1/4 cup mayonnaise
  8. 1 1/2 teaspoons anchovy paste
  9. 4 brioche buns, split and toasted
  10. Sliced tomatoes and arugula, for serving
  1. Spread the tuna, scallions, olives and capers on a plate and freeze for 5 minutes. Transfer to a food processor and pulse 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.
  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.

Suggested Pairing

A strawberry-scented Provençal rosé.



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