Tuna Niçoise Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 1/2 lbs fresh Tuna (ground)
1 egg, beaten
1/4 cup panko crumbs
1/4 cup pitted, chopped Niçoise or Kalamata olives
1/4 cup chopped haricot verts
3 Tbsp. Grey Poupon country style Dijon mustard, divided
4 Tbsp. Champagne vinegar, divided
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped dill
1 Tbsp. finely chopped parsley
1 Tbsp. plus 1 tsp. salt
3/4 tsp. freshly ground black pepper, divided
1/2 cup Colavita olive oil, plus more for grill
6 Ciabatta rolls
6 thick tomato slices
1 cup arugula



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties: In a large bowl combine the ground tuna, egg, panko, olives, haricot verts, 1 tsp. Grey Poupon mustard, 2 Tbsp. vinegar, chives, dill, parsley, 1 tbs. salt, and 1/2 tsp. pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

To make the vinaigrette, in a small bowl, whisk together the remaining Grey Poupon mustard, vinegar, salt and pepper. While constantly whisking, slowly add the Colavita olive oil until emulsified. Set aside.

Brush Colavita olive oil on the grill rack to prevent the burgers from sticking.

Grill the burgers for 4 to 5 minutes per side on medium-high heat, until desired doneness. While the burgers are grilling, slice the rolls in half. When the burgers are almost done place the rolls, cut side down, on the outer edge of the grill to toast lightly and warm up.

Place the bottom of each roll on a plate. Place a burger on top of each roll bottom. Top each burger with 1 tomato slice, an equal portion of the arugula and an equal portion of the vinaigrette. Add the bun tops and serve.