French in a Flash: Niçoise Tuna Cakes Recipe
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Category
Dessert
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Cusine
French
What do you need?
How to make?
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
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 . Set aside to cool, and flake with a fork. Add the baguette crumbs, lemon zest, olives, capers, garlic, green onion, parsley, and thyme. 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. Divide the mixture into 6 patties. Heat just enough olive oil and vegetable oil in a nonstick sauté pan over medium heat. Sear 4 to 5 minutes on each side. Serve with Lemon Aïoli and Tapenade Crème Fraîche and lemon wedges.
For both sauces, simply mix the ingredients with a small whisk until well combined.