Pass the Cookbook Club : Tuna Burgers with Roasted Garlic-Tomato (Un) Aïoli
I followed the recipe (below) for burgers very closely minus the anchovy paste and substituted nicoise olives with sliced black olives. For the Roasted Garlic Tomato Aïoli - I substituted equal parts mayo with non-fat plain yogurt so now its called un-aioli. I used plain non-fat yogurt but I would highly recommend using Greek yogurt for thicker consistency.
Aïoli is a garlicky Provençal mayonnaise made by pounding garlic with oil, salt and egg yolks until it's emulsified into a thick, creamy sauce (source).
The burgers were flavorful and held together really well. Do not skip the un-aïoli because strong roasted garlic and aromatic basil flavor makes this burger ten times more delicious. Everything can be made in advance and the whole recipe comes together fairly quickly. The patties can definitely be frozen for later use too.
2 4 oz. tuna steak
6 tbs olive oil
2 tbs Dijon
2 tsp balsamic vinegar
1/4 cup chopped black olives
3 green onions, finely chopped
1 tbs drained capers
1/4 cup finely chopped basil leaves
salt and pepper
6 cloves garlic, peeled
1 ripe plum tomato
2 tbs olive oil
salt and pepper
1 teas grated lemon zest
1 teas fresh lemon juice
2 tablespoon fresh basil, chopped
3/4 cup non-fat plain yogurt (recommend using Greek yogurt for thicker consistency)
To make the aïoli :
- Preheat the oven to 375 degrees. Place the garlic and tomato on a rimmed baking sheet, toss with olive 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, basil and yogurt 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 (un) aioli can be made up to 8 hours in advance and stored in an air tight container in the fridge.
- Cut the tuna into large pieces and then coarsely chop in a food processor. Alternatively, you can also chop it by hand with a sharp knife.
- Whisk together 2 tbs of the oil, mustard, balsamic, vinegar, olives, green onions, and capers in a large bowl. Add the tuna and basil and gently fold to combine. Divide the tuna mixture into 7 equal portions. Place on a plate, cover with plastic wrap, and let chill in fridge for at least 30 minutes before cooking.
- To cook the burgers, heat 1- 2 tbs oil in a saute pan or griddle (non-stick or cast iron) until it begins to shimmer. Season both sides of burgers 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.
- serve the burgers on a toasted bun, preferably 100% whole wheat with (un) aïoli spread and toppings of your choice like greens, tomato, onions.
But if you want a lighter lunch or opt for low carb option - skip the bun and enjoy it with fresh greens and strawberry salad.