Fish Friday: Rachel Ray’s Fresh Tuna French-Style Cheeseburgers

by Angela on April 22, 2011

As with most of my recipes, this one was discovered on the gym treadmill TV.  Either they do a great job of filming everything to look oh so appetizing, OR I’m just so hungry and delusional from lack of oxygen to the brain that I think it looks better than it really does OR, of course, it really is as good as it looks!  Either way, I’m a media marketer’s dream because I’m easily swayed by media advertisement! 

This particular recipe definitely tasted as good as it looked and the hubby even said it was really good (he’s a man of few words so this was a compliment!).  The mustard spread was not for us though as it was very spicy/horseradishy (I think I may have burned some nose hairs during consumption).  Next time I will use plain mustard with the capers.  Some other notes about this recipe….tuna is dang expensive!  Next time I make this I will only make it when I find tuna steak on sale.  I paid $20.99 per pound at our local Wegmans!  Since I knew this was a first time recipe and that only 2 of my 4 family members were going to eat it, I only bought one tuna steak which was 3/4 of a pound and reduced all other ingredients in  half.  This was enough to make 2 burgers. 

tuna steak

I also omitted the cornichons (small pickle things) and used kaiser rolls instead of the brioche buns.  Too bad I’m not a great photographer to be able to capture the beauty of this burger.  🙂

tuna burger 3  

And my final note, when Rachel Ray says 3 minutes per side for rare tuna burgers, she means it.  Not a minute more.  Next time I will probably just sear for a minute per side because I think I did maybe 4 minutes per side (purely by accident because I was preoccupied) and the burgers were cooked through.


Fresh Tuna French-Style Cheeseburgers


  • Extra virgin olive oil (EVOO), for drizzling
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 pounds fresh tuna steak, coarsely chopped
  • 2 teaspoons herbes de Provence (2/3 palmful)
  • 1 teaspoon fennel pollen or ground fennel
  • 1 1/2 teaspoons celery seed (half a palmful)
  • Salt and pepper
  • 4 slices Gruyère cheese or 1 cup packed shredded Gruyère cheese
  • Celery leaves
  • Flat leaf parsley leaves
  • A small handful of torn basil leaves or tarragon leaves
  • 1/2-inch-thick slices of ripe tomato
  • 1/2 cup Dijon mustard or Dijonnaise
  • 2 tablespoons nonpareil capers or chopped capers
  • Sliced or chopped cornichons
  • Brioche buns, split


In a small skillet over medium heat, sauté the shallot and garlic in a little EVOO to soften. Cool completely.

Place the tuna in a food processor and pulse into coarse ground meat. Place the tuna in a bowl and add the shallot and garlic, herbes de Provence, fennel pollen, celery seed, salt and pepper. Form four patties and reheat the skillet over medium-high heat with a drizzle of EVOO. Add the tuna burgers to the pan and cook for 3 minutes on each side for pink centers and 5-6 minutes to cook through. Top the patties with cheese after they are flipped; loosely tent the pan with foil to melt cheese.

Combine the Dijon or Dijonaise with capers in a small bowl.

Place cheeseburgers on the bun bottoms and top with a mixture of celery, parsley and basil or tarragon leaves, sliced cornichons and tomatoes. Slather the bun tops with Dijon or Dijonnaise. Set the bun tops in place and serve.

Link to us on Social Media

Previous post:

Next post: