Rachael Ray: Rachael's Daytime Talkshow

Fresh Tuna French-Style Cheeseburgers

Aired on: August 5, 2011, April 19, 2011

Looking to put a twist on tuna? Try these fresh tuna burgers for dinner tonight!

Ingredients

EVOO – Extra Virgin Olive Oil, for drizzling
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1 1/2 pounds fresh tuna steak, coarsely chopped
2 teaspoons Herbes de Provence, 2/3 palmful
1 teaspoon fennel pollen or ground fennel
1 1/2 teaspoons celery seed, half a palmful
Salt and pepper
4 slices Gruyère cheese or 1 cup packed shredded Gruyère
Celery leaves
Flat-leaf parsley leaves
A small handful of torn basil or tarragon leaves
1/2-inch thick slices of ripe tomato
1/2 cup Dijon mustard or Dijonnaise
2 tablespoons nonpareil capers or chopped capers
Sliced or chopped cornichons
Brioche buns, split

Yields: Serves 4

Preparation

In a small skillet over medium heat, sauté shallots and garlic in a little EVOO to soften. Cool completely.

Place tuna in food processor and pulse into coarse ground meat. Place tuna in a bowl and add shallots and garlic, Herbes de Provence, fennel, celery seed, salt and pepper. Form 4 patties and reheat skillet over medium-high heat with a drizzle of EVOO. Add tuna burgers to the pan and cook 3 minutes on each side for pink centers and 5-6 minutes to cook through. Top patties with cheese after they are flipped, loosely tent pan with foil to melt cheese.

Combine Dijon or Dijonaise with capers in a small bowl.

Place cheeseburgers on bun bottoms and top with a mixture of celery, parsley and basil or tarragon leaves, sliced cornichons and tomatoes, and slather tops with Dijon or Dijonnaise. Set bun tops in place and serve.