Tuna Niçoise Burgers

Serving Size: 4
Total Time:


  • 1.25 Pound fresh tuna, diced
  • sliced tomato, for serving
  • 4 brioche bun, split and toasted
  • 1.5 tsp anchovy paste
  • 0.25 cup mayonnaise
  • extra-virgin olive oil, for brushing
  • salt and freshly ground pepper
  • 1 Tbsp salted caper, rinsed and minced
  • 12 pitted Kalamata olives, coarsely chopped
  • 2 scallion, thinly sliced
  • arugula, for serving


  1. Spread the tuna, scallions, olives and capers on a plate and freeze for 5 minutes. Transfer to a food processor and pulse until the tuna is finely chopped. Transfer the mixture to a bowl; season with salt and pepper. Form the mixture into four 4-inch patties.
  2. Light a grill or preheat a grill pan. Brush the burgers with olive oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, about 6 minutes.
  3. In a bowl, mix the mayonnaise and anchovy paste; spread on the buns. Top with the burgers, tomato and arugula, close and serve.