Tuna Nicoise Brasserie Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 tsp. vegetable oil (for brushing grill rack)
1/2 cup mayonnaise
2 Tbsp. Grey Poupon Dijon mustard
2 Tbsp. rough chopped capers
2 tsp. finely chopped fresh tarragon
2 tsp. lemon zest
1/2 cup panko
2 lbs. finely chopped boneless skinless fresh tuna
1 1/2 Tbsp. black olive tapenade
1/4 cup finely chopped shallots
2 tsp. sea salt
1/2 tsp. fresh cracked black pepper
6 French bread rolls, split
2 Tbsp. Colavita extra virgin olive oil
1 large garlic clove, peeled and smashed
2 tsp. champagne vinegar
1 1/2 cups mesclun greens



Brush grill rack with the vegetable oil then prepare a medium-high direct heat fire on a standard outdoor grill. In a medium bowl mix together the mayonnaise, mustard, capers, tarragon, and lemon zest, set aside. In a large bowl combine the panko, tuna, tapenade, shallots, salt, and pepper. Mix until just blended then form into 6 patties. Cook over direct heat about 4 minutes per side just until barely cooked through. During the last minute of grilling brush cut sides of rolls with 1 Tbsp. of the olive oil then rub with the garlic clove. Place on outer edge of grill rack to lightly toast. In a medium bowl whisk the remaining oil with the vinegar, lightly toss in the greens to coat. To serve place patties on bottom half of rolls, then top with equal amounts of the mesclun greens. Spread mayonnaise mixture on top of cut side of rolls and lay on top of greens to form burgers.