Pan bagnat - Tuna and Egg Burgers
Preparation
20 MIN
Cooking
10 MIN
Servings
4

Pan bagnat - Tuna and Egg Burgers

Ingredients

    Quick remoulade sauce

  • 1/4 cup (60 ml) mayonnaise
  • 2 tablespoons (30 ml) drained and finely chopped oil-packed pitted black olives
  • 1 teaspoon (5 ml) capers, rinsed and finely chopped
  • 1/2 teaspoon (2.5 ml) anchovy paste

    Burgers

  • 1 lb (454 g) fresh tuna, finely chopped with a knife
  • 4 kaiser rolls
  • 4 eggs
  • 2 tablespoons (30 ml) olive oil
  • 1 tomato, thinly sliced
  • 4 leaves Boston lettuce
  • Salt and pepper

Preparation

Quick remoulade sauce

  1. In a bowl, combine all the ingredients. Refrigerate.

Burgers

  1. Preheat the grill, setting the burners to high.
  2. Shape the tuna into 4 patties. Grill until pink inside, 2 or 3 minutes per side. Season with salt and pepper. Toast the buns.
  3. Meanwhile, in a non-stick skillet, fry the eggs in the oil until the whites are set. Season with salt and pepper.
  4. Spread the remoulade sauce on the buns. Garnish each bun with lettuce, tomatoes, a patty and an egg.