Yellowfin Tuna Burgers with Ginger-Mustard Glaze

1. 1

   Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil.

2. 2

   Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes.

3. 3

   Strain through a sieve and reserve in a warm place until tuna burgers are cooked.

4. 4

   (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)

5. 5

   Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat.

6. 6

   (Do not use a food processor, which will shred the tuna rather than chop it.)

7. 7

   Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper.

8. 8

   Mix thoroughly.

9. 9

   Divide the tuna into 4 equal portions.

10. 10

    Using your hands, roll each part into a smooth ball and then flatten into a compact patty.

11. 11

    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.

12. 12

    Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze.

13. 13

    Garnish the burgers with equal amounts of pickled ginger slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.