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Tuna Burgers with Tapenade


  • 4 6-inch long) pieces of baguette bread halved horizontally

  • 0.33 cup pitted Green Olive

  • 0.25 cup pitted kalamata olive

  • 1 tablespoon drained Caper

  • 1 tablespoon plus 2 teaspoons Extra Virgin Olive Oil

  • 1 tablespoon fresh Lemon Juice

  • 1 tablespoon fresh Italian Parsley leaves

  • 1 teaspoon Lemon Zest

  • 1 Anchovy minced

  • salt and freshly ground black pepper

  • 1 12 to 14-ounce tuna steak

  • 0.33 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 2 tablespoons Dijon mustard

  • 0.5 cup purchased roasted Bell pepper drained and sliced into 1/2-inch wide strips

  • 4 thin slices Red Onions

  • 4 romaine lettuces leaves


  • 1.

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

  • 2.

    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.

  • 3.

    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.

  • 4.

    Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)

  • 5.

    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 thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.

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