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Kat's Fresh Tuna With Ginger Mustard Glaze

1/3 cup teriyaki sauce
2 tsp minced ginger
1/2 tsp minced garlic
1 tbl honey
1 tbl Dijon mustard
1/2 tsp white wine vinegar
TUNA BURGERS
1 1/2 lb yellowfin tuna free of any
    skin or gristle
2 tsp minced garlic
3 tbl Dijon mustard
1/2 tsp cayenne
1 tsp kosher salt
1/4 tsp freshly-ground black pepper
1/4 cup olive oil
4 x fresh hamburger buns with seeds
1/4 cup Japanese pickled ginger (optional)
    (available in Japanese specialty shops)

 Method :
Combine all the ginger-mustard glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator.
Grind the tuna in a meat grinder or chop with a large sharp knife, to the texture of hamburger meat. Do not use a food processor, which will shred the tuna rather than chop it. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly.
Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium-rare, 3 to 4 minutes a side.
Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.
This recipe yields 4 servings.