• 3 pounds fresh yellowfin tuna, well trimmed
  • 1 tbsp finely chopped garlic
  • 1 tbsp dijon mustard
  • 1 tbsp red (cayenne) pepper
  • salt and pepper to taste
  • 1/4 cup light olive oil
  • 6 each egg-bread rolls or other soft rolls, split
  • Ginger Mustard Glaze
  • 1/2 cup teriyaki sauce
  • 1/2 cup good quality chicken or veal stock
  • 2 tbsp Champagne vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/2 tbsp finely chopped gingerroot
  • 1/2 tsp finely chopped garlic


With a large, sharp knife, chop tuna by hand to consistency of hamburger; carefully remove all traces of sinew from chopped tuna. In medium-size bowl, mix tuna with garlic, mustard, cayenne, salt and pepper. Shape into 6 burgers sized to fit rolls. To prepare glaze, in a saucepan, combine all ingredients. Bring to a boil over high heat. Then reduce heat and simmer briskly, stirring frequently, until mixture reduces to a consistency thick enough to coat the back of a spoon, about 5 minutes. Pour through a fine sieve into a bowl before using.

Preheat broiler until very hot. In a large skillet, heat oil over medium-high heat and saute burgers until nicely browned but still rare inside, 1 to 1-1/2 minutes per side; alternatively, lightly brush burgers with oil and grill or broil. While burgers cook, lightly spread split sides of rolls with butter and toast. Place burgers on bottom halves of rolls, spread Ginger-Mustard Glaze on top and cover with top halves.

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Submitted 6/13/05.
Source: Gourmet Sandwiches by Norman Kolpas
Submitted By: Bill Leffler
Union Square Tuna Burger