Grilled Tuna Burger With Ginger Mayonnaise

• 4 4- to 5-ounce tuna steaks, each about 3/4-inch thick
• 2 tablespoons plus 1 teaspoon soy sauce
• Freshly ground black pepper or Sichuan peppercorns
• 1/2 cup mayonnaise, preferably homemade
• 1 tablespoon minced fresh ginger
• 1 teaspoon sesame oil, optional
• Neutral oil, like grapeseed or corn
• 4 hamburger buns
• 4 tablespoons pickled ginger, optional

1. Start a gas or charcoal fire; heat should be moderately high and rack should be clean and about 4 inches from heat source.
2. Brush each steak lightly with soy sauce and sprinkle with pepper.
3. In a bowl, combine mayonnaise, fresh ginger, one teaspoon soy sauce and sesame oil if you are using it.
4. Oil grill grates lightly; grill tuna about 2 minutes per side for rare, proportionately longer if you want it better done.
5. Toast buns if you like.
6. Serve fish on buns, spread with some ginger mayonnaise and topped with a bit of pickled ginger, if you like.

soy sauce, freshly ground black pepper, mayonnaise, fresh ginger, sesame oil, oil, buns, pickled ginger

Taken from cooking.nytimes.com/recipes/8306 (may not work)