Ingredients Jump to Instructions ↓

  1. Ginger Mustard Glaze

  2. 1/3 cup 78ml Teriyaki sauce

  3. 2 teaspoons 10ml Minced ginger

  4. 1/2 teaspoon 2 1/2ml Minced garlic

  5. 1 tablespoon 15ml Honey

  6. 1 tablespoon 15ml Dijon mustard

  7. 1/2 teaspoon 2 1/2ml White wine vinegar

  8. Tuna Burgers

  9. 1 1/2 lbs 681g / 24oz Yellowfin tuna - free of any

  10. Skin or gristle

  11. 2 teaspoons 10ml Minced garlic

  12. 3 tablespoons 45ml Dijon mustard

  13. 1/2 teaspoon 2 1/2ml Cayenne

  14. 1 teaspoon 5ml Kosher salt

  15. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  16. 1/4 cup 59ml Olive oil

  17. 4 Fresh hamburger buns with seeds

  18. 1/4 cup 59ml Japanese pickled ginger -

  19. (available in Japanese specialty shops)

Instructions Jump to Ingredients ↑

  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 2 days in advance and stored, covered, in the refrigerator.

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

  3. 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.

  4. 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.

  5. This recipe yields 4 servings.


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