Niçoise Tuna Cakes

Ingredients

• 1 large tuna steak, about 3/4 pound, seared medium doneness
• 1 1/4 cups baguette crumbs
• Zest of 1/2 lemon
• 4 large green olives, minced
• 1 tablespoon capers, minced
• 1 clove garlic, grated
• 1 green onion, minced
• 1 tablespoon flat leaf parsley, finely chopped
• Leaves of 2 stems of thyme
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 egg
• 1 tablespoon white wine vinegar
• 1 teaspoon anchovy paste
• 1 teaspoon olive oil
• Vegetable oil and olive oil for frying
• Lemon Aioli:
• 3 tablespoon mayonnaise
• Zest and juice of 1/4 lemon
• Tapenade Crème Fraîche:
• 2 tablespoons crème fraîche
• 1 1/2 tablespoons black olive tapenade

Directions

1. Start with the tuna: warm a pan over medium heat with a small splash of light olive oil, then cook the steak briefly on each side until it reaches medium doneness and remains pink at the center. Put it aside until cool enough to handle, then break it apart with a fork. Stir in the baguette crumbs, lemon zest, olives, capers, garlic, green onion, parsley, and thyme.
2. In another bowl, beat the mustard, mayonnaise, egg, vinegar, anchovy paste, and oil until the mixture is smooth and even. Gently work that into the tuna mixture, folding until everything is evenly moistened.
3. Shape the mixture into 6 patties. Pour just enough olive oil and vegetable oil into a nonstick sauté pan to coat the surface, and warm it over medium heat. Cook the patties for 4 to 5 minutes per side, until nicely seared. Serve them with Lemon Aïoli, Tapenade Crème Fraîche, and lemon wedges.
4. For the sauces, use a small whisk to stir each sauce’s ingredients together until smooth and fully blended.