RECIPE

Fresh Tuna French-Style Cheeseburgers

Fill a brioche bun with fresh tuna and tradtional French herbs topped with melted Gruyère cheese for a luscious burger.

Ingredients

  • Extra virgin olive oil (EVOO), 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 cheese
  • Celery leaves
  • Flat leaf parsley leaves
  • A small handful of torn basil leaves 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

Preparation

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


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


Combine the Dijon or Dijonaise with capers in a small bowl.


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

What's Fresh from @RachaelRay

Rachael Ray