Tuna Burgers with Tapenade Recipe

Name: Tuna Burgers with Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-inch long) pieces of baguette bread, halved horizontally; 1/3 cup pitted green olives; 1/4 cup pitted kalamata olives; 1 tablespoon drained capers; 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon fresh Italian parsley leaves; 1 teaspoon lemon zest; 1 anchovy, minced; Salt and freshly ground black pepper; 1 (12 to 14-ounce) tuna steak; 1/3 cup mayonnaise; 2 tablespoons Dijon mustard; 1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips; 4 thin slices red onion; 4 romaine lettuce leaves

Servings: persons

4 (6-inch long) pieces of baguette bread, halved horizontally
1/3 cup pitted green olives
1/4 cup pitted kalamata olives
1 tablespoon drained capers
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh Italian parsley leaves
1 teaspoon lemon zest
1 anchovy, minced
Salt and freshly ground black pepper
1 (12 to 14-ounce) tuna steak
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips
4 thin slices red onion
4 romaine lettuce leaves

1
Prepare the barbecue (medium-high heat).
2
Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes.
3
Remove and set aside.
4
Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor.
5
Pulse just until the olives are finely chopped.
6
Season the tapenade with salt and pepper.
7
Drizzle the tuna with the remaining oil.
8
Sprinkle with salt and pepper.
9
Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.
10
Stir the mayonnaise and mustard in a small bowl to blend.
11
(The tapenade and Dijon-mayonnaise can be prepared 1 day ahead.
12
Cover separately and refrigerate.
13
Bring the tapenade to room temperature before using.)
14
Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces.
15
Top with red peppers and red onion.
16
Cut the tuna steaks across the grain into 1/2-inch thick slices.
17
Arrange the tuna slices atop the onions.
18
Spoon the tapenade over the tuna.
19
Top with the lettuce then the baguette tops, and serve.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 4 (6-inch long) pieces of baguette bread, halved horizontally, 1/3 cup pitted green olives, 1/4 cup pitted kalamata olives, 1 tablespoon drained capers, and more.

Yes, Tuna Burgers with Tapenade 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.

Tuna Burgers with Tapenade

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