Union Square Tuna Burger Recipe

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.