TUNA BURGERS

      Title: TUNA BURGERS
  Categories: New text im, Seafood
       Yield: 6 Servings
  
       2 lb Fresh center-cut tuna
       1 lg Clove garlic -- minced
       2 tb Extra-virgin olive oil
       1 tb Sesame oil
       1    Anchovy fillet -- minced
       2 tb Finely chopped fresh basil
       2    Celery stalks -- peeled to
            Remove
            Strings and minced
   1 1/2 ts Grated ginger
       1 ts Salt
     1/4 ts Freshly ground black pepper
       1 c  Mizuna -- a green available
            In
            Specialty-food stores or
       1 c  Watercress
       6 tb Pickled ginger
  
   With a very sharp knife, cut tuna into 1/4-inch chunks, trimming away
   any dark parts. Coarsely chop tuna by hand until it begins to hold
   together. Transfer to a bowl set over a bowl of ice. Add garlic,
   olive oil, sesame oil, anchovy, basil, celery, ginger, salt and
   pepper; combine.
   
   Heat grill to medium high. Form tuna into 6 patties and place on hot
   grill, or chill for up to 6 hours.
   
   Grill from about 3 or 4 minutes per side for rare to 7 or 8 minutes
   per side for well done.
   
   Serve with mizuna on buns brushed with dark sesame oil and then
   toasted, if desired. Top with pickled ginger and wasabi mayonnaise.
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