Recipes Provençal Tuna Burgers Be the first to rate & review! The Inn at Little Washington's staff uses leftover sushi-quality tuna for these burgers, but they are just as good if you use fresh regular tuna. An Anchor Steam beer would have enough body to hold its own with them. By Patrick O'Connell Patrick O'Connell Patrick O’Connell is the award-winning chef/proprietor of the Michelin-starred restaurant The Inn at Little Washington in Virginia. Considered a pioneer of regional American cuisine, O’Connell achieved international acclaim for elevating the profile of American cooking over the last four decades at his simple country inn-turned-culinary shrine. He is the author of The Inn at Little Washington Cookbook (1996), Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington (2004), and The Inn at Little Washington: A Magnificent Obsession (2015). Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 4 pounds tuna steaks, cut 1-inch thick Pure olive oil for brushing, plus more for frying Salt and freshly ground pepper 1 cup finely chopped cornichons 1/2 cup finely chopped red onion 1/4 cup finely chopped dill 2 tablespoons capers, drained 2 tablespoons finely chopped black olives 2 cups mayonnaise 3 tablespoons fresh lemon juice 1/4 cup Dijon mustard 2 tablespoons dry mustard All-purpose flour, for dusting Marinated Cabbage Slaw Directions 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. 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. 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. 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. Make Ahead The recipe can be prepared through Step 3 and refrigerated overnight. Rate it Print