To make the rémoulade, place the parsley, onion, hard-boiled egg yolks, anchovy paste, garlic, and whole egg in a food processor or blender and process into a paste. With the machine running, slowly add the olive oil through the feed tube in a thin stream until the mixture forms a mayonnaise-like consistency. Fold in the capers and lemon juice. Cover tightly and chill until ready to serve. (You make the rémoulade up to 24 hours in advance.)
Prepare a hot fire in your grill.
Place the tuna on a doubled baking sheet. In a small bowl, mix together the olive oil, tarragon vinegar, and bay leaf and place on the sheet. Brush the cut sides of the rolls with olive oil and set in a basket. Carry everything out to the grill.
Grill the tuna steaks for 2 1/2 to 3 minutes per side for medium-rare (3 to 4 minutes for medium). Baste with the oil and tarragon mixture several times while grilling. During the last few minutes of grilling, place the rolls, cut sides down, on the grill rack, and grill until the bread is golden and you have good grill marks.
Makes 8 mini burgers
Reprinted with permission from ©Karen Adler and Judith Fertig, BBQ Bash, published by The Harvard Common Press click for book review
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