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Pan-Seared Tuna Burger / Green Olive-Yogurt Relish

Fresh tuna is in season in the spring in Greece. These burgers are a delicious alternative to beef!
Course brunch, dinner, Lunch, meze
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword cornmeal, Diane Kochilas, Greek olives, Greek recipes, Greek yogurt, polenta, tuna burger, tuna sandwich
PREP TIME 10 minutes
COOK TIME 20 minutes


  • 1 1/2 pounds fresh tuna finely chopped or ground in the food processor
  • 2 yellow onions finely chopped
  • 2 tablespoons polenta or coarse yellow cornmeal
  • 1 large egg slightly beaten
  • Salt and pepper to taste
  • 3 tablespoons finely chopped fresh oregano leaves
  • Olive oil for pan-searing
  • For the Green Olive-Yogurt Relish
  • 1 cup Greek yogurt
  • 4 tablespoons green olive pate or paste
  • Juice of half a lemon
  • Pepper to taste
  • For garnish: sliced tomatoes raw onion slices and fresh arugula


  1. In a large, stainless steel mixing bowl, combine the ground tuna, chopped onions, cornmeal or polenta, egg, salt, pepper, and oregano. Let the mixture stand, refrigerated, for 30 minutes.
  2. Shape into 6 three-inch / 7.5-cm burgers.
  3. Heat 2 tablespoons olive oil in a ribbed, nonstick skillet. Place the tuna burgers a few at a time in the hot pan and sear, turning once, until browned on both sides. Cook to desired doneness.
  4. To make the relish: mix together the yogurt, olive paste, lemon juice and pepper in a small bowl.
  5. Serve the burgers hot, over pumpernickel, whole wheat, or olive bread, topped or garnished with the tomato slices, onions, and arugula, and with the yogurt-olive relish on the side.