arrow_right For The Tuna Burgers:
 arrow_right Tuna Steaks, 1 1/2 Lb
 arrow_right Dijon Mustard, 2 Tbls
 arrow_right Chipotle Pepper Puree, 1 Tbls
 arrow_right Canola Oil, 3 Tbls
 arrow_right Honey, 1 Tbls
 arrow_right Green Onions, 2 Large
 arrow_right Salt
 arrow_right Black Pepper
 arrow_right Ciabatta Rolls Or French Bread, 4 Large
 arrow_right Watercress
 arrow_right
 arrow_right For the tapenade aioli:
 arrow_right Kalamata Olives, 1/2 Cup
 arrow_right Capers, 2 Tbls
 arrow_right Garlic, 2 Cloves
 arrow_right Lemon, 1 Small
 arrow_right Mayonnaise, 1/2 Cup
 arrow_right Salt

Preparation
 Finely chop the tuna
 Thinly slice green onions
 Pit and chop the kalamata olives
 Drain capers
 Coarsely chop garlic
 Zest and squeeze juice from lemon, separated
 
 Cooking
 Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper.
 Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick.
 Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking).
 Grill burgers for 3 minutes on each side for medium doneness.
 For the tapenade aioli:
 Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped.
 Add the mayonnaise and process until smooth, season with salt and pepper.
 Cover and refrigerate for at least 30 minutes before serving.
 
 Serving
 Serve burgers with ciabatta rolls and aioli.
 Garnish with watercress.