Tuna burgers with tapenade aioli sauce

Ingredients:

Tuna cutlets

• 700 g fresh tuna fillet, finely chopped
• 2 tablespoons Dijon mustard
• 1 tbsp chipotle pepper puree
• 3 tbsp. l. rapeseed oil
• 1 tbsp. honey
• 2 green onions, thinly sliced
• 4 ciabatta or French bread rolls
• Watercress

Tapenade aioli

• 1/4 cup pitted olives, chopped
• 2 tbsp capers, drained
• 2 cloves garlic, coarsely chopped
• Zest of 1 lemon
• Juice of half a lemon
• 0.5 cups of ready-made mayonnaise

Preparation:

1. In a bowl, combine the tuna, Dijon mustard, chipotle mustard, oil, honey, and green onions. Season with salt and pepper. Form the mixture into 8 round, uniform patties, approximately 3.5 cm thick. Refrigerate them for 30 minutes (to prevent the patties from falling apart during frying, they need to be thoroughly chilled).
2. Grill the patties for 3 minutes on each side until medium-rare. Serve the tuna patties on a ciabatta bun with watercress and tapenade on the bottom halves.
   
   Tapenade aioliPlace the olives, capers, garlic, lemon zest and juice in a food processor and process until smooth. Add the mayonnaise and blend until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes.