Tapenade Aioli Dip Recipes

Steps:

• 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.
• Serve burgers with ciabatta rolls and aioli. Garnish with watercress.

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Steps:

• Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

Steps:

• Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

Steps:

• Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Steps:

• With machine running, drop garlic and rosemary through feed tube of processor and finely chop. Add mayonnaise, tapenade, oil and vinegar and process until well blended. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill.)