Tuna Nicoise Burgers With Roasted Garlic Tomato Aioli Recipes

Steps:

• To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
• For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Steps:

• To make the aioli, preheat the oven to 375 degrees F.
• Place the garlic and tomato on a rimmed baking sheet, toss with the oil, and season with salt and pepper. Roast in the oven until the tomato is soft and the garlic is light golden brown, about 15 minutes. Slice the tomato in half crosswise and remove the seeds. Set aside to cool.
• Combine the garlic, tomato, lemon zest, lemon juice, thyme, and mayonnaise in a food processor and process until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The aioli can be made up to 8 hours in advance and stored in an airtight container in the refrigerator.
• Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
• Whisk together 2 tablespoons of the oil, the mayonnaise, mustard, anchovy paste, vinegar, olives, shallot, and capers in a large bowl. Add the tuna and basil and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
• To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over and continue cooking until medium, about 3 minutes longer.
• Spread the aioli on both sides of the rolls and place the burgers and mesclun greens on the bottom halves. Cover with the roll tops and serve immediately.

Steps:

• Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)
• Grill burgers for 3 minutes on each side for medium doneness.
• For the tapenade aioli:
• Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped. Add the mayonnaise and process until smooth, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
• Serve burgers with ciabatta rolls and aioli. Garnish with watercress.

Steps:

• Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
• Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
• Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

Steps:

• Cook potato in microwave until tender, about 5 minutes per side. Peel potato; mash enough to measure 1/4 cup (packed).
• Place 1/4 cup mashed potato in bowl. Mix in 1/4 cup mayonnaise, mustard, vinegar, salt and pepper, then 1/4 cup basil, olives, capers and shallots. Add tuna and combine gently. Shape into four 1-inch-thick patties. Mix remaining cup mayonnaise and 1/4 cup basil in small bowl.
• Prepare barbecue (medium-high heat). Spray both sides of burgers with nonstick spray; grill until just opaque in center, about 4 minutes per side.
• Cut bread pieces lengthwise into thirds; discard centers. Spread basil mayonnaise on bottom halves. Top with burgers, tomatoes, lettuce and bread tops.

Steps:

• Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
• Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.