-
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.
