Recipes

Grilled Tuna Burgers with Tapenade Aioli & Watercress

Tuna, with its firm, meaty texture and mild, slightly sweet flavor, beautifully complements the salty, briny notes of the aioli and the peppery crispness of watercress. Often overlooked in American cuisine due to its limited availability in most grocery stores, this nutrient-dense leafy green is a standout ingredient. Should watercress be unavailable, baby arugula serves as an excellent substitute.

Grilled Tuna Burgers with Tapenade Aioli & Watercress
By Stephanie Banyas, Culinary Experience Manager
4
Ingredients
Directions
  • 1 1/2 pounds fresh yellow-fin tuna steaks (or salmon, halibut or shrimp, peeled and deveined) coarsely chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 large shallot, finely diced 
  • 1 tablespoon hot sauce
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
  • 2 green onions, dark green and pale green part, thinly sliced 
  • Neutral oil, for brushing
  • Tapenade Aioli
  • 4 brioche buns
  • 6 tablespoons softened unsalted butter
  • 2 ounces watercress or baby arugula
  • Juice of ½ lemon

Put the tuna in the bowl of a food processor and pulse to coarsely chop it (alternatively, you can do this by hand with a chef’s knife).

Whisk together the mustard, mayonnaise, shallot, hot sauce, honey, 2 teaspoons salt and ½ teaspoon black pepper in a large bowl until combined. Add the tuna and green onions and gently mix with a rubber spatula until just combined. Cover and refrigerate until chilled, at least 1 hour and up to 4 hours.

Divide the mixture into 4 equal portions (about 6 ounces each) and use your hands to gently press each into a compact patty that is about 1 inch thick. Place the patties on a parchment-lined baking sheet and refrigerate while you heat the grill. 

Prepare the grill for direct grilling over a hot charcoal fire, about 500-550°F. Spread the butter on buns on the cut side grill, butter side down, until lightly golden brown, about 10 seconds. Remove and tent with foil until ready to serve.

Brush both sides of each burger with the oil and season lightly with salt and pepper. Put the burgers on the grate and cook (without touching) until slightly charred and the burger naturally releases from the grate, about 3 minutes. Flip and cook for about 3 minutes more for medium doneness. Remove burgers to a platter and loosely tent with foil and let rest for 5 minutes. 

Put the watercress in a bowl; add the lemon juice, salt and pepper to taste and toss to coat. Spread some of theaiolion the top and bottom buns. Top each bottom bun with a burger, then a handful of the watercress and the burger top. Enjoy.

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