Tuna Burgers with Pickled Ginger on a Sesame Seed Bun
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

1 1/2 lbs yellow fin tuna, free of skin and gristle
2 tsp minced garlic
3 Tbs dijon mustard
1/2 tsp cayenne pepper
1 tsp kosher salt or to taste
1/2 tsp fresh ground black pepper
1/4 cup olive oil
4 fresh hamburger buns with sesame or poppy seeds
1/4 cup Japanese pickled ginger (gari)
4 tsp unsalted butter
1/3 cup chopped scallions
4 red onion rings
4 leaves green leaf lettuce
4 tomato slices

Make a glaze from mustard, cayenne and salt. Grind tuna in a meat grinder or chop with a large, sharp knife to the texture of hamburger meat. Do not use a food processor. Transfer tuna to a bowl and combine with the garlic, chopped scallions and seasoning. Mix thoroughly. Divide tuna meat into four equal portions. Roll each part into a smooth ball and then flatten into a compact patty. Heat olive oil in a large skillet over med-high heat and sear tuna burgers until browned and medium rare, 3 to 4 minutes per side. Serve each burger on a buttered, toasted, mustard glazed bun with onions, lettuce, tomatoes and pickled ginger. Serve crispy fries, salad or fresh fruit on the side.

Chef's cooking tips: Carry-Over Cooking: Carry-over cooking is the rise of the internal temperature of a larger piece of meat even after it is removed from the oven. This occurs because the outer side of the meat is warmer than the center. This is very important when preparing a cut that you want to serve rare or medium-rare (like beef prime rib or leg of lamb, whole baked fish.) To avoid over-cooking, remove the roast 10 to 15 degrees before the desired internal temperature and allow to rest 15 to 20 minutes before carving.

Yield: 3 to 4 Servings