Tuna Puttanesca Burger


  • 2+1/4 Pounds sushi grade tuna, cut into 1/4 inch dice
  • 2 tablespoons chopped fresh parsley
  • 2 Teaspoons chopped fresh oregano
  • 1 teaspoon finely chopped fresh garlic
  • 1 tablespoon olive oil
  • 1+1/4 Cup panko bread crumbs
  • 1/8 Cup coarsely ground peppercorns
  • 1 large red onion, peeled and sliced into 1/3 inch slices
  • 1/4 Cup olive oil for brushing onion and grill
  • 3/4 Cup mayonnaise
  • 1/8 Cup drained nonpareil capers
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon anchovy paste
  • 6 tablespoons kalamata olive spread
  • 12 large slices ripe tomato
  • 24 large arugula leaves, stems trimmed
  • 6 ciabatta rolls, sliced
  • 9 x 12 inch piece of heavy foil
  • 9x 12 inch piece of wax paper
  • 12 skewers to hold together burger


  • Gently toss togther the tuna, parsley, oregano, garlic and olive oil in a medium mixing bowl and set aside. In a small bowl mix bread crumbs and peppercorns and lay on a flat plate. Carefully form tuna into 6 patties and then gently dredge them on both side in the bread crumb mixture. Place them on a wax paper lined platter and place in freezer. Heat grill to medium heat. Brush red onion with the olive oil and grill onion, about 4-5 minutes per side, until soft and lightly charred. While onion is cooking, mix together the mayonnaise, caper, lemon zest and anchovy paste in a small bowl and place in refrigerator. Remove cooked onion from grill and set aside.
  • Place rolls cut side down on grill for a
  • few minutes to get them lightly toasted. Remove and put grill temperature to high. Place foil on center of grill and lightly brush with oil. Carefully place burgers down and close grill and cook for 2 minutes. Open grill. Brush tops of burgers with oil and carefully flip them. Close grill and cook 2 additional minutes. To build the burgers spread 1 tablespoon olive paste on each bottom or the rolls followed by dividing the grilled onion evenly. Top that with a slice of tomato, the burger, 4 arugula leaves and another slice of tomato. Spread the anchovy caper mayonnaise evenly on the 6 roll tops and place on top. Secure with skewers and cut in half.