Tuna Burgers

• 1 1/2 pounds fresh tuna fillet (do not use dark oily flesh)
• 4 cloves garlic, minced
• 5 tablespoons extra virgin olive oil
• 2 anchovies, minced
• 1/2 cup minced basil
• 2 1/2 teaspoons soy sauce
• Salt and freshly ground black pepper
• 4 tablespoons good-quality mayonnaise
• 1 teaspoon grated fresh ginger
• 2 cups mesclun
• 1 tablespoon red wine vinegar
• 4 hamburger buns, split
• 1 tablespoon canola or grapeseed oil
• 1 large ripe tomato, trimmed and cut into 4 slices

1. Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
2. Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste.
3. Mix well, shape into four patties 1 inch thick, and set aside.
4. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours.
5. Remove from refrigerator 30 minutes before sauteing.)
6. In a small bowl, combine mayonnaise with remaining soy sauce and ginger.
7. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar.
8. Toast buns on one side.
9. Place a large saute pan over medium-high heat and add oil.
10. Add burgers and saute for 1 1/2 minutes a side for rare.
11. Set burgers aside in a warm place for 2 minutes.
12. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun.
13. Top with other bun.
14. Repeat with other burgers and serve immediately.

tuna fillet, garlic, extra virgin olive oil, anchovies, basil, soy sauce, salt, mayonnaise, ginger, red wine vinegar, buns, grapeseed oil, tomato

Taken from cooking.nytimes.com/recipes/1900 (may not work)