How To make The Tuna Burger

2 pounds yellowfin tuna fillets

chopped fine by
:

hand, removing any -- sinew 3 tablespoons finely chopped scallion
2 tablespoons freshly grated gingerroot
2 teaspoons dijon-style mustard
1 tablespoon soy sauce
cayenne

to taste salt and freshly ground pepper vegetable oil spicy wasabi mayonnaise: 1/2 cup bottled mayonnaise
1 tablespoon wasabi powder mixed with water to make a
:

paste 1 tablespoon fresh lime juice
pickled cucumber ginger relish: 1 seedless cucumber

peeled, cut in
:

half and very

thinly sliced 1 small red onion :

very thinly sliced
2 tablespoons finely chopped pickled ginger

available in
asian :

specialty stores and gourmet food shops or 2

tablespoons grated fresh gingerroot 1/4 cup seasoned rice vinegar :

available in most

major supermarkets :

or 1/4 1 cup white wine vinegar plus 1 tablespoon
-- sugar 4 brioche rolls or other soft roll
In a bowl combine the tuna, scallions, gingerroot, mustard, soy sauce, cayenne, salt and pepper. Form the mixture into six 1-inch patties and chill for 30 minutes.
In a small bowl whisk together the mayonnaise, wasabi, and lime juice. Cover and chill.
In a medium bowl combine the cucumber, red onion, pickled ginger, and rice vinegar. Toss to coat and season with salt and pepper.
Heat a dry large heavy skillet over moderately high heat. Brush each tuna pattie with the vegetable oil. Cook the tuna patties for 5 to 6 minutes per side until they are just cooked through. Transfer the tuna patties to the buns and top with the wasabi mayonnaise and the pickled cucumber ginger relish.