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.)
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