Ingredients

• 1/3 cup teriyaki sauce
• 2 teaspoons minced ginger
• 1/2 teaspoon minced garlic
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon white wine vinegar
• 1 1/2 pounds yellowfin tuna, free of any skin or gristle
• 2 teaspoons minced garlic
• 3 tablespoons Dijon mustard
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 4 fresh hamburger buns with seeds
• 1/4 cup Japanese pickled ginger, available in Japanese specialty shops (optional)

Instructions

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. 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.