French In A Flash: Niçoise Tuna Cakes Recipe

• 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
• 3 tablespoon mayonnaise
• 1 clove garlic, grated
• Zest and juice of 1/4 lemon
• 2 tablespoons creme fraiche
• 1 1/2 tablespoons black olive tapenade

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 saute pan over medium heat. Sear 4 to 5 minutes on each side. Serve with Lemon Aioli and Tapenade Creme Fraiche (recipes follow) and lemon wedges.
5. For both sauces, simply mix the ingredients with a small whisk until well combined.

tuna, baguette crumbs, lemon, green olives, capers, clove garlic, green onion, flat leaf parsley, thyme, mustard, mayonnaise, egg, white wine vinegar, anchovy paste, olive oil, vegetable oil, mayonnaise, clove garlic, lemon, crueme fraueeche, black olive tapenade

Taken from www.seriouseats.com/recipes/2010/06/french-in-a-flash-nicoise-tuna-cakes-recipe.html (may not work)