Well today is back to the normal routine. No more birthday wishes, till next year! So that means back to a healthier cooking style again. Today’s recipe is originally from Bobby Flay. I tweaked it a bit by using agave nectar instead of honey and I used a hot chinese red pepper sauce instead of the chipotle pepper purée he called for. We also did not have them on rolls. The tapenade aioli is a very nice sauce for these. It did however turn a pinkish-purple color, I’m guessing from the color in the kalamata olives. Either way it’s pretty and tasted very good! The recipe was supposed to make 8 burgers, I got only 7. No biggy, there’s only two of us eating them! This dish is loaded with protein from the tuna and since there are no “fillers” it’s even better for you! I served a side of green beans with a little butter and slivered almonds.

INGREDIENTS:

1½ pounds fresh tuna steak, finely chopped (I used the food processor)

2 tablespoons Dijon mustard

1 tablespoon red pepper sauce of your choice

3 tablespoons canola oil

1 tablespoon agave nectar or honey

2 green onions, thinly sliced

salt

black pepper

TAPENADE AIOLI:

¼ cup kalamata olives, pitted and chopped

2 tablespoons capers, drained

2 cloves garlic, coarsely chopped

1 lemon, zested

½ lemon juiced

½ cup light mayonnaise

salt & pepper

DIRECTIONS:

1. Combine the tuna, mustard, pepper sauce, oil, agave/honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna mixture firmly into 8 uniform patties about 1½ inches thick. Place in refrigerator for at least 30 minutes. They will hold their shape better when very cold.

2. Grill the burger for 3 minutes on each side for medium doneness. I did them in a large frying pan and 3 minutes each side worked great.Use medium-high heat.

For the tapenade aioli:

1. Combine the olives, garlic lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped. Add the mayonnaise and process until smooth, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Makes about 8 burgers. (I got 7)