Cook incredibly delicious Mediterranean-style burgers with tuna patty and tapenada aioli sauce. To keep cutlets form, minced fish is best done not in a meat grinder, but chopped fillet tuna to pieces. Special piquancy to cutlets gives composition smoked pepper chipotle. Toast well-chilled meatballs on a grill or in a grill pan, put them on a crispy ciabatta and pour tapenada aioli sauce. This is a free combination of two French sauces: tapenade and aioli. Tapenada – pasta made from olives and capers – complemented by aromatic aioli – a sauce of garlic, eggs and olive oil, which in the original recipe is very similar to чесночный майонез. 
Time: 1 hour. 50 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Tuna cutlets
- 700 gr. fresh tuna fillet finely chopped
- 2 tbsp. l Dijon mustard
- 1 tbsp. l chipotle pepper puree
- 3 tbsp. l rapeseed oil
- 1 tbsp. l honey
- 2 feathers of green onion, finely chopped
- 4 ciabatta rolls or french rolls
- Watercress
Tapenada aioli
- 1/4 Art. seedless olives chopped
- 2 tbsp. l capers, drain the liquid
- 2 cloves of garlic, coarsely chopped
- Zest of 1 lemon
- The juice of half a lemon
- 0.5 tbsp. finished mayonnaise
Recipes with similar ingredients: tuna, chipotle pepper, bread ciabatta, Dijon mustard, honey, tapenade (olive paste), olives capers
Recipe preparation:
- In a bowl, mix tuna, Dijon mustard, chipotle, butter, honey and green onions, salt and pepper. From the minced meat form 8 round identical patties about 3.5 cm thick. Put them in the refrigerator for 30 minutes (so that the cutlets do not fall apart when frying, they should cool well).
- Fry meatballs for 3 minutes on each side to medium degree of frying. Serve tuna patties on a ciabatta bun with watercress, spreading paste on the lower halves tapenade. tapenada aioli: fold into the bowl of a food processor chop olives, capers, garlic, zest and lemon juice and chop. Add mayonnaise and mix until smooth, salt and pepper. Cover and refrigerate for at least 30 minutes.
