Name: Herbed Tuna Burgers with Tapenade and Tomatoes
Yield: Makes 6
Ingredients: 1 cup pitted Kalamata olives (about 5 ounces); 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped shallot; 2 tablespoons chopped fresh mint; 2 teaspoons chopped fresh thyme; 2 teaspoons fresh lemon juice; 2 pounds chilled fresh tuna steaks, finely diced; 2 tablespoons chopped drained capers; 2 tablespoons chopped shallot; 1 tablespoon Dijon mustard; 1 teaspoon minced fresh thyme; 1 teaspoon freshly ground black pepper; 3/4 teaspoon coarse kosher salt; Nonstick vegetable oil spray; 12 4-inch squares herb focaccia, or six 4-inch squares pain rustique, halved horizontally, lightly grilled; 1 large heirloom tomato, cut into 6 slices; 6 thin slices red onion; 2 cups baby arugula (about 3 ounces)

The combination of tuna and olives is reminiscent of a salade niçoise.

Test kitchen tip:

Chilling the tuna will make it easier to dice. Keep the formed patties in the fridge until you're ready to cook them. This will prevent the burgers from falling apart on the grill.

Recipe notes

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