Yield: Yields about 18.
Servings: six to eight.
You can make the aïoli with a pasteurized egg if raw eggs are an issue.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The burgers can be shaped up to 2 hours ahead and refrigerated.
Mine too were a little dry after cooking 2 minutes on one side and 1 minute on the other. That can easily be remedied next time. Eight women raved about these. Will definitely make again and soon.
I did not use pita triangles when I made these, so this review is based solely on the tuna "burgers" and aioli. We really enjoyed them, although I will know to cook the tuna less next time as it was a bit on the dry side. However the mint-caper aioli was absolutely delicious! I will make these again, maybe barely searing pieces of tuna steaks so the inside is still raw (and moist).
These were very dry.
I made these as full size burgers and served on greens with gazpacho on the side. I will definitely make as an appetizer, as written, but it sounded so good I just had to make it. Glad I did, great summer meal! I got four burgers out of it.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?