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Playing Fresh Tuna French-Style Cheeseburgers


  • 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 Gruyre cheese or 1 cup packed shredded Gruyre
  • 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


Serves: 4




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.