Tuna Burgers With Tapenade - Everyday Italian 


 

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Ingredients

4 Pieces Baguette Bread, Halved Horzontally (6 in Long)
1/3 Cup Pitted Green Olives
1/4 Cup Pitted Kalamata Olives
1 Tablespoon Capers, Drained
1 Tablespoon Extra Virgin Olive Oil
2 Teaspoons Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Tablespoon Italian Parsley Leaves
1 Teaspoon Lemon Zest
1 Each Anchovy, Minced
1 Each Tuna Steak 12 to 14 Oz.
1/3 Cup Mayonnaise
2 Tablespoons Dijon Mustard
1/2 Cup Roasted Bell Peppers, Canned, Drained and Sliced I
4 Each Red Onion Slices, Thin
4 Each Romaine Lettuce Leaves


 

Instructions
 Prepare the barbecue (medium-high heat. Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.

Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.

Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.

Stire the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)

Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2 inch think slices. Arrange the tuna slices atop the onions. Spread the tapenade over the tuna. Top with the lettuce thn the baguette tops and serve.

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Yields: 4 Servings



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