Yellowfin tuna burgers with ginger-mustard glaze recipe

Step by Step

Step 1

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

Step 2

Make the burgers: 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.)

Step 3

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.

Step 4

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.

Ingredient

Kosher salt

1 teaspoon 0.17 fl. ozs
Teriyaki sauce

3 cup 3 cup
Cayenne

2 teaspoon 0.33 fl. ozs
Minced ginger

2 teaspoons 2 teaspoons
White wine vinegar

2 teaspoon 0.33 fl. ozs
Yellowfin tuna

2 pounds 2 pounds
Minced garlic

2 teaspoon 0.33 fl. ozs
Hamburger buns with seeds

4 fresh 4 fresh
Japanese pickled ginger

4 cup 4 cup
Minced garlic

2 teaspoons 2 teaspoons
Freshly ground black pepper

4 teaspoon 4 teaspoon
Honey

1 tablespoon 0.5 fl. ozs
Dijon mustard

1 tablespoon 0.5 fl. ozs
Dijon mustard

3 tablespoons 3 tablespoons
Olive oil

4 cup 4 cup

Yellowfin tuna burgers with ginger-mustard glaze recipe

Step by Step

Step 1

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Ingredient

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