Ingredients
- 1/3 cup teriyaki sauce
- 2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon white wine vinegar
- 1/3 cup teriyaki sauce
- 2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon white wine vinegar
- 1 1/2 pound yellowfin tuna, free of any skin or gristle
- 2 teaspoon minced garlic
- 3 tablespoon dijon mustard
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup japanese pickled ginger, available in japanese specialty food shops (optional)
Preparation
Baking Directions:
1.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 two days ahead and stored, refrigerated and covered.
2.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.
3.Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper.
Mix thoroughly.
Divide the tuna into four equal amounts.
Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
4.Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, about 3-4 minutes per side.
Serving Directions:
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.
