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Niçoise Tuna Cakes
serves 3 to 6
Niçoise Tuna CakesIngredients

  • 1 large tuna steak, about 3/4 pound, seared medium doneness

  • 1 1/4 cups baguette crumbs (fresh bread crumbs make from baguette; or any fresh breadcrumbs)

  • 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


  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. 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 (recipes follow) and lemon wedges.

  5. For both sauces, simply mix the ingredients with a small whisk until well combined.

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