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.


  • 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


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.

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