Tuna Burgers with Sesame Aioli

by Justin Smillie

Chef's Notes: Gingery, super-fresh tuna is formed into patties, then gets a dollop of miso-spiked yuzu kosho aioli, in these dreamy, surprisingly simple burgers. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.