You didn’t think I would give you a huge batch of olive tapenade with nothing to put it on, did you? Oh, ye of little faith. 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: scroll down to see the video of her in action), 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 murmuring 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.
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) 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.
- 8 oz good quality canned white meat tuna, , mashed with a fork
- 3 Tablespoons sliced green onions
- 3 Tablespoons coconut flour
- 1/4 teaspoon coarse black pepper
- 1/2 teaspoon sea salt
- 1/4 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
- 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.
- You'll need 2 x 5 ounce cans of tuna, drained. This amounts to 8 ounces of meat.
- You can cook these on a grill.
- Yield: 5 small burgers (or 2 giant burgers)