Ingredients

• 1¼ pounds albacore or ahi tuna, partially frozen Available in Our Premium Subscription Box

• 2 scallions, white and green parts, thinly sliced

• 12 kalamata olives, pitted and chopped

• 1 tablespoon capers, rinsed and minced

• Extra-virgin olive oil

• ¼ cup plus 2 tablespoons mayonnaise

• 2 teaspoons anchovy paste, or mashed oil-packed anchovies

• 4 brioche rolls or potato buns, split

• Sliced fresh tomatoes and arugula, for serving

Directions

Form the Burgers

Slice the partially frozen tuna into strips then cut the strips into cubes. (If the tuna is completely thawed, freeze the cubes for 5 minutes until very cold.) Transfer the tuna to a food processor and pulse for 1-second intervals, about 8 times, until the tuna is finely chopped but not mushy. Alternatively, finely chop the tuna on a cutting board. Transfer the mixture to a bowl along with the scallions, olives, and capers and season lightly with salt and pepper. Stir to combine.

Using slightly moistened hands, divide the mixture into four mounds and form each into a 4-inch-wide patty.

Cook the Burgers

Preheat a grill over medium-high heat and oil the grates. Alternatively, preheat a grill pan or cast-iron skillet on the stovetop over medium-high heat. Brush the burgers with oil and grill or sear, turning once until golden and crusty and just cooked through, about 6 minutes. Brush the cut sides of the buns with oil and toast, cut sides down, until golden brown.

Make the Mayo and Serve

In a small bowl, combine the mayonnaise and anchovy paste. Spread the mixture on the toasted sides of the buns. Top each bun bottom with a tuna patty, tomato slices, and arugula. Close and serve right away with potato chips.

Pro Tips

Pair it Up

A light-bodied red such as pinot noir, gamay, or Beaujolais nouveau would be lovely here. For white wines look for something minerally and dry such as Greek assyrtiko or dry riesling are good. 

Change it Up

Add 1 teaspoon each of Dijon mustard and chopped fresh dill to the mayonnaise.