Tuna Burgers with Ginger-Mustard Mayonnaise
- 1/3 cup mayonnaise
- 2 tsp. fresh lemon juice
- 1 tsp. Asian sesame oil
- 1 1/2 tsp. peeled and grated fresh ginger
- 1 Tbs. whole-grain mustard
- 1 garlic clove, minced
- Salt and freshly ground pepper, to taste
- 6 good-quality hamburger rolls, split
- 2 lb. tuna fillets, about 3/4 inch thick, cut into 6
- Olive oil for brushing
- 6 large lettuce leaves
- 6 thin slices red onion
In a small bowl, whisk together the mayonnaise, lemon juice, sesame oil, ginger, mustard, garlic, salt and pepper.
Lightly brush the cut sides of the rolls with some of the mayonnaise mixture. Lightly oil the grill rack. Place the rolls, cut sides down, on the grill rack about 4 inches from the fire and grill until lightly golden. Set the rolls around the perimeter of the grill rack, away from the coals, to keep warm. Lightly brush the tuna with olive oil and place on the grill rack. Grill until golden on one side, about 4 minutes. Turn, season with salt and pepper, and continue to cook until golden on the other side but still slightly pink at the center, 3 to 4 minutes more, or until done to your liking.
Remove from the grill and place each piece of tuna on the bottom half of a roll. Top each with an equal amount of the remaining mayonnaise mixture, a lettuce leaf, an onion slice and the other half of the roll. Serve immediately.