Lunch: Tuna Burgers with Tapenade

This recipe includes superfoods such as:

Romaine Lettuce, Tuna, Lemon

Health benefits of Tuna Burgers with Tapenade

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Tuna is great for a high protein diet as it has 33 grams of protein within its housing, with no pesky carbohydrates to worry about. In addition to this, tuna contains B vitamins and vitamin D, both of which are vital to fighting back against PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 (6-inch long) pieces of baguette bread, halved horizontally
1/3 cup pitted green olives
1/4 cup pitted kalamata olives
1 tablespoon drained capers
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh Italian parsley leaves
1 teaspoon lemon zest
1 anchovy, minced
Salt and freshly ground black pepper
1 (12 to 14-ounce) tuna steak
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips
4 thin slices red onion
4 romaine lettuce leaves

Instructions

Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside. Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper. Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side. Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.) Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.

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