Tuna Nicoise Burgers With Roasted Garlic-Tomato Aioli

Recipe Ingredients

3 tablespoons	45ml	Mayonnaise
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	White wine vinegar
1 lb	454g / 16oz	Fresh tuna - finely chopped
1/4 cup	36g / 1.3oz	Nicoise olives - finely chopped
1/4 cup	36g / 1.3oz	Finely-chopped basil
1 tablespoon	15ml	Capers - drained, chopped
1 tablespoon	15ml	Shallot - finely chopped (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Roasted Garlic Tomato Aioli
2		Plum tomatoes - grilled, seeds
		Removed and halved
1 tablespoon	15ml	Lemon juice
3		Garlic cloves
2 cups	474ml	Prepared mayonnaise
		Salt - to taste
		Freshly-ground black pepper - to taste
		For Serving
1		Baguette - cut into fourths
		Mesclun greens

Recipe Instructions

Mix together the mayonnaise, Dijon and vinegar. Place tuna in a large bowl. Fold in the mayonnaise mixture, olives, basil, capers and shallots and season with salt and pepper to taste. Chill the mixture well.

Divide the mixture into fourths and mold into burgers. Chill again for 30 minutes. Grill for 2 to 3 minutes on each side.

Place tomatoes, lemon juice and garlic in the blender and blend until smooth. Add the mayonnaise and blend until just combined. Season with salt and pepper to taste.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A21) - from the TV - FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.