This recipe for Tuna Niçoise Burger brings you all of the elements found in a Niçoise Salad, in burger form. You really won’t believe how delicious this burger is; it’s this month’s recipe for Fish Friday Foodies’ theme of Fish Burgers.
Fresh ground tuna, Niçoise olives, hard cooked eggs, green onions, lemon juice, salt and pepper are combined for the burger; when served on a bed of lettuce, tomato and slices of hard-cooked eggs, you’ve got a Niçoise salad on a bun!
My original plan for this month’s Fish Friday Foodies post was for this tuna burger, and I hoped to have the recipe made and my photo shoot done before I left for a trip to Seattle last week. I didn’t get it done, and now I’m so happy I didn’t.
While I was on my trip, I had oysters at the Shelburne Inn in Seaview, a small town located on the Long Beach peninsula on the Washington coast. The Shelburne Inn is a true American classic boutique hotel and the oldest continuously operating hotel in Washington.
The oysters I had were delicious, and topped with a caper and grain mustard aioli. I loved it so much that I thought it would be a perfect accent for this Tuna Niçoise burger. I’ve included a quick (cheat) recipe for the aioli, using mayonnaise as the base. You really need to mix some up when you make these burgers.
Mr. Saucy gives them two thumbs up…he was very surprised how much he loved them. Give ’em a try! And, check out all the other posts for Fish Burgers by my fellow Fish Friday Foodies in the links below.
- 1.25 pounds fresh tuna
- ¼ cups coarsely chopped Niçoise olives (or you could use Kalamata)
- 2 tablespoons minced green onion
- 1 hard-cooked egg, chopped
- 1½ teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- olive oil, for brushing
- FOR THE AIOLI:
- ½ cup mayonnaise
- 2 teaspoons whole grain mustard
- 2 teaspoons capers
- 1 teaspoon fresh lemon juice
- ¼ teaspoon garlic powder
- Cut the tuna into large chunks and pulse in a food processor until ground.
- Remove the ground tuna to a bowl and add the olives, green onion, chopped egg, lemon juice, salt, pepper and garlic powder.
- Using your hands, turning until all the ingredients are well mixed.
- Divide into four even servings and form into patties, set aside.
- In a bowl, add all of the aioli ingredients and stir to combine, set aside.
- Light the grill, brush the patties with olive oil and place over a high flame.
- Cook for 3 minutes per side, until they are golden and cooked through.
- Remove from the grill and serve on lightly toasted buns, with lettuce, tomato, cooked egg slices and caper aioli.