Seared Tuna Burgers with California Avocado

1. Prepare Tuna Burger Patties: Place all ingredients except panko in a chilled mixing bowl; combine well with clean hands. Add enough panko to bind the mixture. Form mixture into four 4-oz. patties, about ¾-in. thick. Chill at least 30 min.

2. Meanwhile, prepare Spicy Yuzu Mayo. Combine mayonnaise, yuzu, shichimi togarashi and salt in bowl; whisk well to combine. (Will keep for up to one week in the refrigerator.)

3. To assemble: Remove patties from refrigerator and pat dry with paper towels. In heavy cast-iron or non-stick skillet over high heat, melt 1 tbsp. clarified margarine or butter. When hot, add tuna patties. Sear patties about 1 min. per side for rare. Remove patties to paper towel-lined plate; reserve.

4. Meanwhile, split burger buns, brush with remaining margarine or butter and toast in a skillet, cut-side down, until golden brown.

5. For service, spread a few tsp. Spicy Yuzu Mayo on cut side of each bun top and bottom. Place one shiso leaf on each bottom bun; top with seared tuna patties. Top each tuna patty with one-fourth the sliced avocado, pickled red onion slices, and ¼ oz. daikon sprouts. Finish with top half of bun. Serve immediately, sliced in half, if desired.