Mini Tuna Burgers with Mint-Caper Aïoli on Pita Triangles

Ingredients

• 2 Tbs. chopped fresh mint, plus 18 large leaves for garnish
• 1 Tbs. fresh lemon juice
• 1 lb. tuna steak, cut into 1-inch chunks
• 3 regular pitas, each cut into 6 triangles
• 1 large egg, separated
• 2 Tbs. capers, rinsed
• 1 large clove garlic, coarsely chopped
• + 3 more ingredients
• • ¼ tsp. kosher salt; more as needed
  • ¹/₈ tsp. freshly ground black pepper; more as needed
  • ½ cup extra-virgin olive oil; more for brushing

Put the egg yolk, capers, garlic, lemon juice, salt, and pepper in a food processor and purée until smooth. With the motor running, slowly drizzle the oil through the feed tube to form an emulsion. Stop the motor, add the 2 Tbs. chopped mint, and pulse to combine. Spoon 1/4 cup of the aïoli into ...

View full recipe at Fine Cooking