Do you know Joanne from Eats Well With Others? She's a med school student in NYC and marathon runner that loves to cook. Her blog is a real life account of all three wrapped into one. Needless to say I really enjoy reading her posts; they are always funny and always delicious.
Joanne has agreed to guest post here today and I couldn't be more excited; I'm sure your going to love her and her Herbed Tuna Burgers with Tapenade & Tomatoes.
There comes a time in everyone's life when the people who love them most have to stop trying to change them into the carnivores they want them to be, and must just accept them for the sushi-eating vegetarians they truly are.
My parents have not yet reached that point.
We've made great strides in the past year, to be sure. But my mother has only just begun to recognize that chicken is not, in fact, a vegetable. Chicken broth is still a work in progress.
On went my pescatarian hat for the day (it only comes out two or three times a year) and into the grill went these burgers.
I'm pretty sure the man couldn't have been prouder.
One day I'll get him to beam like that over some grilled asparagus.
But until then...there's always tuna burgers.
Because tuna is not very fatty, it needs a bit of extra help staying moist and retaining its flavor. To aid in these endeavors, the patties are stuffed with chopped capers, shallots, mustard and thyme and served on a delicious homemade bun that is smothered in tapenade. As a result, each bite is absolutely bursting with flavor.
Herbed Tuna Burgers with Tapenade and Tomatoes
Serves 8, adapted from Bon Appetite
For the tapenade:
• 1 cup pitted kalamata olives
• 3 tbsp extra-virgin olive oil
• 2 tbsp chopped shallots
• 2 tsp chopped fresh thyme
• 2 tsp fresh lemon juice
For the burgers:
• 2 lb chilled fresh tuna steaks, finely diced (preferably wild caught)
• 2 tbsp chopped drained capers
• 2 tbsp chopped shallot
• 1 tbsp Dijon mustard
• 1 tsp minced fresh thyme
• 1 tsp freshly ground black pepper
• 3/4 tsp coarse kosher salt
• 8 burger buns (I made these)
• sliced tomatoes (I used kumatos)
1. For the tapenade, blend all the ingredients together in a food processor until they are coarsely pureed. Season with salt and pepper. Transfer to a small bowl.
2. For the burgers, gently mix together the diced tuna, capers, shallot, dijon mustard, fresh thyme, salt and black pepper in a large bowl. Divide into 8 equal patties. Place on a plate. Cover and refrigerate for at least 1 hour.
3. Prepare barbecue over medium-high heat. Grill burgers until mostly cooked through, about 4 minutes per side.
4. Spread the bottoms of the burger buns with the tapenade. Top with burger and tomato slices.