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.