Granted, as I (perhaps repeatedly, but who’s counting) stated, you can absolutely eat it straight out of the jar, but I highly recommend these burgers as a vehicle instead.
They were made for each other, you see – quite literally. The chunky, salty, oily tapenade (well, this batch, anyway) really came to life as a partner for these zesty, slightly spicy, hearty-but-light tuna burgers.
It was a jar of mustard that started it all, though (well, three, actually) that was sent to me by the wonderful mustard-makers at Maille. I come from a family that is very serious about mustard – we once took a road trip to a Mustard Museum. Did you know such a thing existed? It’s actually pretty cool. – so believe me when I tell you I know from good mustard.
I also have a not-so-insignificant case of Francophilia, so that could be part of the appeal of these mustards, which are straight out of the motherland since 1747. With a pedigree like that, it’s not hard to see why they are excellent: good variety, great flavors, high quality ingredients, and made by people with a serious dedication to the craft. They even have a mustard somelier on staff (no kidding), which I am pretty sure is the dream job of a certain parental unit of mine. Not naming names or anything, but his title rhymes with “shmy shmad”.
Also it’s genetic. Related: Maille people, if you’re reading this, don’t be surprised when I show up at your boutique when I’m in Paris next month muttering some jibberish about needing to fulfill my mustard consumption quota.
Anyway, I digress, as I tend to do. Back to the issue at hand: dinner.
Actually, wait, I promised you a mind-blowing giveaway, didn’t I? I’ll bet you’re more curious about that than what’s in a totally-self-explanatory burger. So, let me cut right to the chase: Maille and I (and a bunch of other bloggers) are giving away a trip to France to one lucky reader.
What’s happening?
No, you actually read that right. Maille would like to invite (hopefully) you to join them in Burgandy where you will, you know, eat mustard and be fabulous as one does in France.
Me too, Liz Lemon. Me too.
So there’s that (which you can enter to win near the bottom of the post), after which point a burger might feel like a little bit of a let down. But at least this is no ordinary burger.
The bright lemon makes it a wonderful summer (or Labor Day) meal, the mustard makes it taste kind of fancy, and the base of pantry staples like canned tuna and egg, not to mention the quick assembly, make it a perfect weeknight meal.
But wait, there’s more! (It’s like a mustard game show over here; also I’m very, very tired and apparently that produces an Alex Trebek voice in my head when I’m writing.)
Given that this weekend is the mother of all picnic weekends, and that this burger was inspired by one of my favorite simple French dishes, Salade Nicoise, there is a special side dish coming Thursday that will round out this dinner, your Memorial Day BBQ, and my ode to the Nicoise. Any ideas (hint below)?
So here’s your homework for tonight:
1) Scroll down and sign up to win a trip to France (I really hope I don’t have to twist your arm too much to complete that one), and then
2) Scroll down a little bit further, grab the tuna burger recipe, and sit back and relax because your Memorial Day BBQ is taken care of.
Lemon Dijon Tuna Burgers
gluten free, grain free, paleo and Whole30-compliant
Ingredients
- 10 oz good quality canned white meat tuna, drained and mashed with a fork
- 3 Tablespoons sliced green onions
- 3 Tablespoons coconut flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 large eggs, beaten
- 3 Tablespoons good quality Dijon mustard, I recommend Maille brand original Dijon
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon extra virgin olive oil + more for frying
- Olive tapenade, fresh arugula, and fresh sliced tomatoes for serving
- Gluten-free hamburger buns, optional, for serving
Instructions
- In a medium mixing bowl, toss together the tuna, onions, coconut flour, pepper, salt, garlic powder and oregano. Set aside.
- In a small bowl, whisk together the eggs, mustard, lemon juice, and oil.
- Pour the egg mixture into the tuna mixture and stir thoroughly to combine. It will be too liquid at first, but will reach a cookie dough-like consistency as the coconut flour absorbs some of the moisture.
- Preheat 1-2 Tablespoons of olive oil in a large skillet over medium high heat. Divide the mixture into five heaping-quarter-cup spheres, then press down gently into a disk.
- Fry until crisp (3-4 minutes), then flip, cover the pan and fry until the other side is dark golden and crisp and the centers of the burgers have puffed up a bit, another 3-4 minutes.
- Remove from heat and serve immediately, topped with olive tapenade, arugula and tomato slices - on a bun, if you prefer.
Notes
- You'll need 2 x 5 ounce cans of tuna, drained. This amounts to 10 ounces of meat.
- You can cook these on a grill.
- Homemade olive tapenade recipe is here.
Nutrition Information:
Yield: 8 Serving Size: 1 burgerAmount Per Serving: Calories: 177Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 425mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 16g
Sara says
If gluten/grain-free/paleo isn’t a concern, what would you recommend subbing for the coconut flour? Regular flour, or bread crumbs…?
Nora (A Clean Bake) says
That’s a very good question, but unfortunately, not one that is easy to answer! Coconut flour behaves differently from any other flour – grain-free or otherwise – in its ability to absorb moisture. So, while I would suggest trying breadcrumbs, it’s definitely not going to be a 1:1 replacement. You’ll need more than 3T breadcrumbs, and I’m not sure how much. If you can let me know how much breadcrumbs you used, I’d appreciate it! 🙂
MariAnne says
Another coconut flour substitute question: we’re living in Nepal and all I have grain-free is Arrowroot powder. We’re not necessarily gluten-free but are on the Whole30 diet. Having never really worked with arrowroot powder, besides trying to make a gravy that was a fail, do you think it would work for this recipe?
Nora (A Clean Bake) says
Hi MariAnne! I’m so sorry but I don’t know how arrowroot will work in this recipe. As a general rule, it is tricky to anything for coconut flour. You might give it a try, adding the arrowroot last and just a little at a time until the whole “batter” comes together and you can form it into balls/discs that hold their shape. I’m sorry I can’t provide more specific instructions at this point, but I haven’t tried these with arrowroot! If you try it, please let me know how it turns out!
MariAnne says
The arrowroot powder worked perfectly! I sprinkled it in at the very end like you suggested. Was a delicious dinner- thanks!
Nora (A Clean Bake) says
That’s great!! I’m so glad to hear it worked and you enjoyed the burgers! 🙂
Selena @ The Nutritious Kitchen says
STOP! This is insane. Like beyond insane. A trip to France? Is this real life?!! Girl you are workin it and it is awesome! And side note, haven’t been the biggest fan of tuna lateley but these burgers don’t even resemble actual tuna so I am really intrigued. Pinning and 100% entering this giveaway. You are amazing!!
Nora (A Clean Bake) says
No way, I won’t stop! 😉
You bet! That is exactly what it is! Real life, French style!
Oh I know tuna is totally polarizing, but you can probably sub salmon instead if you prefer! If you do, let me know how it turns out!
Medha @ Whisk & Shout says
This is ridiclously amazing and what a great way to use that tapenade 🙂
Nora (A Clean Bake) says
Thanks, Medha!
Mary Frances says
Tuna and mustard … where have you been MY WHOLE LIFE. This is a game changer, like, Memorial Day weekend, prepare yourself! Nora, you are a genius. Tapenade has never been used better 🙂
Nora (A Clean Bake) says
Oh it’s such a great combo! I use mustard in my tuna salad all the time. If the tuna is fishy, it totally cuts it, and even if not, the flavors compliment each other so well!
Taylor says
What a completely awesome giveaway!!! Between that, the Mustard Museum, and this burger, my mind is blown. I need this in my life. I’ll be so interested in the side dish tomorrow – is it going to be an egg salad? Can’t wait to see what you cook up!
Nora (A Clean Bake) says
Thanks! I mean it’s really thanks to Maille, but I’ll take a little credit too if you don’t mind 😉
You were so close on your guess about the side dish – it’s a potato salad, but I always put hard boiled egg in it!
Julia says
Dude. I want to go to France! So entering in T minus 5 seconds! Can I just say this is the legitest of tuna burgers I have ever seen?! I mean, that tapenade, the mustard? UGH it looks so flavorful! I’ve been meaning to make salmon burgers but this recipe looks so good, I think I’ll have to make these instead. Okay, off to France I go! 😉
Nora (A Clean Bake) says
Yay!! So glad you entered! I mean, really, who is going to say no to the possibility of a trip to France?
OMG thank you!! If you want to try these with canned salmon instead, let me know how they work! I haven’t tried it, but I’ll bet they’d work well!
Amy | Club Narwhal says
I have been meaning to go to the Mustard Museum (so many people I know have randomly been there and loved it :)! Also, I am dying over those Liz Lemon truths. This tuna burger looks right up my alley (as does a trip to France 🙂
Nora (A Clean Bake) says
Oh I hope you get a chance to go there! It’s not too far from you, right?
Liz Lemon is the best!! (well Liz Lemon and everything french!)
Becky Winkler (A Calculated Whisk) says
Wow! I’m not a tuna person at all, but this actually looks really tempting. Such a cool idea!
Nora (A Clean Bake) says
Thanks, Becky!! I haven’t tried it but I’ll bet you could easily replace the tuna with salmon. That said, I promise this is NOT fishy at all!
Traci | Vanilla And Bean says
What a delicious recipe, Nora! I wish I could enter this giveaway again and again, but I’ve maxed out!! These burgers look fabulous, tempanade and all! I can’t wait to get my hands on some Maille – I’ve not tried it….. my mouth is watering! Loved the video too 😀 ! Thank you for sharing my dear!
Nora (A Clean Bake) says
Thanks, Traci! I totally feel the same way. I highly recommend Maille. They make great mustard!
Zainab says
Get out of here!! First of all awesome burger and I like your suggestion of breadcrumbs above as I don’t always have coconut flour with me. And what? A trip to France? Sign me up please!!
Nora (A Clean Bake) says
Even better: you can sign yourself up!! 🙂
Monica says
Wow dang that is some legit mustard; I had no idea there was such thing as a Mustard museum. And omg the trip to France sounds absolutely amazing!! For now, I think I’ll have to satisfy myself with this delicious-looking lemon dijon tuna burger (:
Nora (A Clean Bake) says
HAHA! Yep, I told you we take mustard pretty seriously around here!! I hope you entered to win that trip!!!