French in a Flash: Ni&#231oise 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. Cook the tuna by searing it on both sides in a pan over medium heat with a touch of light olive oil, until it is medium done (still pink inside). Set aside to cool, and flake with a fork.
2. Add the baguette crumbs, lemon zest, olives, capers, garlic, green onion, parsley, and thyme.
3. In a separate bowl, whisk together the mustard, mayonnaise, egg, vinegar, anchovy paste, and oil. When well combined, fold into the other ingredients until well combined.
4. Divide the mixture into 6 patties.
5. Heat just enough olive oil and vegetable oil in a nonstick sauté pan over medium heat.
6. Sear 4 to 5 minutes on each side.
7. Serve with Lemon Aïoli and Tapenade Crème Fraîche (recipes follow) and lemon wedges.
8. Sauces: For both sauces, simply mix the ingredients with a small whisk until well combined.