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home > recipes > seafood > union square cafe tuna burgers
Ginger-Mustard Glaze 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 Tuna Burgers 1 1/2 pounds yellowfin tuna, free of any skin or gristle 2 teaspoons minced garlic 3 tablespoons Dijon mustard 1/2 teaspoon cayenne pepper 1 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 4 seeded, fresh hamburger buns 1/4 cup Japanese pickled ginger, available in Japanese specialty food shops (optional) 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 two days ahead and stored, refrigerated and covered. 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. 3. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly. Divide the tuna into four equal amounts. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. 4. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, about 3-4 minutes per 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. Yield: 4 servings

Union Square Cafe Tuna Burgers


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(posted October 28, 2007)

Ginger-Mustard
Glaze
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

Tuna Burgers
1 1/2 pounds
yellowfin
tuna, free of any skin or gristle
2 teaspoons minced
garlic
3 tablespoons
Dijon mustard
1/2 teaspoon
cayenne pepper
1 teaspoon
Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup
olive oil
4 seeded, fresh
hamburger buns
1/4 cup Japanese pickled ginger, available in Japanese
specialty food shops (optional)

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 two days ahead and stored, refrigerated and covered.

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.

3. Transfer the ground
tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly. Divide the tuna into four equal amounts. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.

4. Heat the
olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, about 3-4 minutes per 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.

Yield: 4 servings


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