Yellowfin Tuna Burgers With Ginger-Mustard Glaze
- GINGER-MUSTARD GLAZE:
- 1/3 cup teriyaki sauce
- 2 teaspoons minced ginger
- 1/2 teaspoon minced garlic
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon white wine vinegar
- TUNA BURGERS:
- 1 1/2 pounds yellowfin tuna free of any
- skin or gristle
- 2 teaspoons minced garlic
- 3 tablespoons Dijon mustard
- 1/2 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1/4 cup olive oil
- 4 fresh hamburger buns with seeds
- 1/4 cup Japanese pickled ginger (optional) (available in Japanese specialty shops)
Combine all the ginger-mustard glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator.
Grind the tuna in a meat grinder or chop with a large sharp knife, to the texture of hamburger meat. Do not use a food processor, which will shred the tuna rather than chop it. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly.
Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium-rare, 3 to 4 minutes a side.
Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.
This recipe yields 4 servings.