Tuna Burgers with Lemon Paprika Aioli

Tuna Burgers with Lemon Paprika Aioli

Yield: Makes 2 burgers

Ingredients

  • 1/2 pound yellowfin tuna, finely chopped
  • 1 tablespoon hot Dijon mustard
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 2 whole wheat burger buns, toasted
  • 1/4 cup lemon paprika aioli (recipe follows)
  • 1 handful arugula

Instructions

  1. Combine the tuna, mustard, shallot, garlic, lemon juice, and salt in a medium mixing bowl. Fold together with your hands until well combined. Form the mixture into two large patties. Set aside on a plate and chill, covered, in the fridge until ready to use.
  2. Coat a large skillet with olive oil and set it over high heat. When very hot, add the burgers. Cook on the first side until very brown–the sides will begin to become opaque–about 3-4 minutes. Flip the burgers and cook for another 2 minutes, until the other side is beginning to become opaque, but the burger is still raw in the center.
  3. Slather both sides of the buns with aioli, top them with a burger and a handful of arugula. Serve immediately.
http://feedmephoebe.com/2012/02/tuna-burgers-with-lemon-paprika-aioli/

Tuna Burgers with Lemon Paprika Aioli

Yield: Makes about 1/2 cup

Ingredients

  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1/2 tsp minced preserved lemon peel or lemon zest
  • 1 garlic clove, minced
  • 1 teaspoon hot smoked paprika
  • 1/4 teaspoon salt
  • dash cayenne pepper

Instructions

  1. Combine all ingredients in a small food processor, or whisk together by hand. Store in an airtight container in the fridge for up to 2 weeks.
http://feedmephoebe.com/2012/02/tuna-burgers-with-lemon-paprika-aioli/

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