Yield: Yields about 18.
Servings: six to eight.
You can make the aïoli with a pasteurized egg if raw eggs are an issue.
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.
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