Tuna Nicoise Burgers

By contessawannabe

Ingredients

• 1 1/4 pounds fresh tuna, diced
• 2 scallions, thinly sliced
• 12 pitted kalamata olives, coarsely chopped
• 1 tablespoon salted capers, rinsed and minced
• Salt and freshly ground pepper
• Extra-virgin olive oil, for brushing
• 1/4 cup mayonnaise
• 1 1/2 teaspoons anchovy paste
• 4 brioche buns, split and toasted
• Sliced tomatoes and arugula, for serving

Details

Adapted from foodandwine.com

Preparation

Step 1

Spread the tuna, scallions, olives and capers on a plate and freeze for 5 minutes. Transfer to a food processor and pulse until the tuna is finely chopped. Transfer the mixture to a bowl; season with salt and pepper. Form the mixture into four 4-inch patties.
Light a grill or preheat a grill pan. Brush the burgers with olive oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, about 6 minutes.
In a bowl, mix the mayonnaise and anchovy paste; spread on the buns. Top with the burgers, tomato and arugula, close and serve.