Tuna Burgers with Soy Glaze

 Burger

• 2 lbs. good quality tuna, chopped (use Cuisinart but do not over-process)
• 2 tbsp. hot Chinese mustard
• 1 large garlic clove, minced
• Salt and pepper
• Canola oil for brushing
• 2 tbsp. pickled ginger (for later use)
  

Wet your hands.  Form tuna, mustard and garlic into four burgers.  Brush with oil and season with salt and pepper.  Grill to desired level of doneness (rare will be around 3 minutes).

 Mayo

• 1/2 cup mayonnaise
• 1 tsp. soy sauce
• 1/2 tsp. toasted sesame oil
• 3 tbsp. Sriracha

Mix. Use it to spread on the buns.

Soy Glaze

• 2 tsp. cornstarch
• 1 tbsp. water
• 1/2 cup soy sauce
• 1/2 cup sake
• 1/2 cup mirin
• 1/3 cup sugar

Mix cornstarch and water and set aside.  Bring remaining ingredients to boil.  Stir until sugar dissolves.  Add cornstarch mixture and simmer over medium heat until slightly thickened, 2 minutes.  Can be refrigerated for 2 weeks.

 Assembly

 Toast the buns if desired. Spread mayo mixture and put tuna on top.  Generously brush with soy glaze.  Add as much pickled ginger as you like (I’d take the entire 2 tbsp.).  Top with lettuce and tomato and serve.