Yellowfin Tuna Burgers With Ginger-Mustard Glaze

Recipe Ingredients

		Ginger Mustard Glaze
1/3 cup	78ml	Teriyaki sauce
2 teaspoons	10ml	Minced ginger
1/2 teaspoon	2.5ml	Minced garlic
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	White wine vinegar
		Tuna Burgers
1 1/2 lbs	681g / 24oz	Yellowfin tuna - free of any
		Skin or gristle
2 teaspoons	10ml	Minced garlic
3 tablespoons	45ml	Dijon mustard
1/2 teaspoon	2.5ml	Cayenne
1 teaspoon	5ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Olive oil
4		Fresh hamburger buns with seeds
1/4 cup	59ml	Japanese pickled ginger - (optional)
		= (available in Japanese specialty shops)

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9505) - from the TV FOOD NETWORK

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