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French in a Flash: Niçoise Tuna Cakes Recipe

French in a Flash: Niçoise Tuna Cakes Recipe
  • Category


  • Cusine



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


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.