Aired April 19, 2011
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 Gruyre cheese or 1 cup packed shredded Gruyre
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
In a small skillet over medium heat, saut 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.