Tuna Burger with Teriyaki Ketchup

Ingredients

• 1 1/2 pounds fresh Vital Choice albacore tuna medallions
• Vital Choice extra virgin olive oil, aroma-free coconut oil or Macadamia nut oil for sautéing
• 1 cup scallions, whites and greens (from 4 to 6 scallions), minced
• 4 garlic cloves, minced
• 2 tablespoon fresh ginger, peeled and minced
• 4 tablespoons shoyu or tamari, divided
• 2 tablespoons plus 1 teaspoon Dijon mustard, divided
• Salt and pepper
• 1/4 cup sake or mirin (can substitute with dry sherry)
• 2 tablespoons maple syrup
• 2 teaspoons tomato paste

Instructions

1. Chop the tuna by hand or in a chopping bowl into little pieces. Place in a medium bowl and mix in the scallions, garlic, ginger, 2 tablespoons shoyu, mustard, 1/2 teaspoon of salt and a sprinkling of black pepper.
2. Form into 4 burgers. Cover with plastic wrap and refrigerate at least 20 minutes and up to overnight.
3. Make the ketchup: Add 2 tablespoons shoyu, sake, maple syrup and tomato paste to a small skillet. Bring to a boil, lower heat and simmer uncovered for 6 to 7 minutes until the ketchup reduces and is thickened. Remove from the heat and immediately whisk in 2 tablespoons mustard.
4. Warm about 1 tablespoon of oil (enough to coat the bottom of the pan) in a large cast iron or non-stick skillet over medium-high heat.
5. When a hand held 4 inches above the pan feels uncomfortably hot, add the burgers, lower the heat and sauté a couple of minutes on each side, until cooked to your preference.