Provencal Tuna Burgers Recipe

Name: Provencal Tuna Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the broiler.
2
Brush the tuna steaks on both sides with olive oil and season with salt and pepper.
3
Broil half the tuna steaks for 2 minutes per side, until just rare.
4
Repeat with the remaining tuna steaks.
5
Let the tuna cool to room temperature, then finely chop it with a knife.
6
In a large bowl, combine the tuna with the cornichons, red onion, dill, capers and olives.
7
Fold in 1 cup of the mayonnaise and the lemon juice and season with salt and pepper.
8
Form the tuna into 10 burgers and transfer to a baking sheet.
9
Refrigerate until firm, about 30 minutes.
10
In a small bowl, whisk the remaining 1 cup of mayonnaise with the Dijon and dry mustards.
11
Season with salt and pepper.
12
Refrigerate the mustard mayonnaise until it is ready to use.
13
Dust the tuna burgers with flour.
14
Heat 1/4 inch of olive oil in each of 2 large skillets until shimmering.
15
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.
16
Drain the tuna burgers on paper towels and cook the remaining burgers in 1 skillet.
17
Serve the tuna burgers with the mustard mayonnaise.
18
Pass the Marinated Cabbage Slaw separately.

2127

kcal

Calories

173

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Provencal Tuna Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Tuna Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions