Mini Tuna Burgers with Mint-Caper Aïoli on Pita Triangles

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