for the burgers:
4 5-oz canned solid white albacore tuna in water, drained
1/4 cup coarsely chopped niçoise or kalamata olives
2 teaspoons anchovy paste
1 tablespoon nonpareil capers
1/4 cup mayonnaise
1/4 cup matzo meal or bread crumbs
4 hard-boiled eggs, sliced
1 tomato, sliced
In a medium bowl, break up the tuna into small pieces with a fork. Add the remaining ingredients. Form into 4 equal patties*. Heat a small amount of canola oil in a skillet. Cook, turning once, until browned on both sides and heated through, about 10-12 minutes. Serve on buns, topped with tomato and egg slices.
*If you are not making the burgers right away, refrigerate them until ready to pan-fry,
Salade niçoise is a classic French salad composed of fresh or canned tuna, tomato, hard boiled eggs, niçoise olives and anchovies. I thought it would fun to turn that idea into easy-to-eat (and thrifty) tuna burgers with the same flavors. I was excited about how yummy they turned out, the capers, olives and anchovies perked up the canned tuna and the saltiness of those ingredients was balanced by the hard-boiled egg and tomato slice. Plus it was super quick to make and didn’t heat up the house, a major plus for a weeknight summer dinner. I love recipes that I can whip up just using ingredients I have on hand!