1 teaspoon finely chopped pickled ginger

Dash hot pepper sauce, such as Sriracha

To serve:

4 brioche or other soft hamburger buns, sliced and toasted

4 medium crisp butter or romaine lettuce leaves

1. In a food processor, mince the garlic. Add the tuna, olive oil, basil, anchovy paste and pepper, and pulse until the mixture resembles the texture of ground meat. Divide the mixture into 4 balls and form them into 1-inch-thick patties. Place on a waxed paper-lined baking sheet. Cover and refrigerate for at least 30 minutes.

2. Prepare the mayonnaise: In a small bowl stir together the mayonnaise, sesame seeds, sesame oil, vinegar and ginger; season with the hot pepper sauce. Cover and refrigerate until ready to use.

3. Heat the grill to medium high heat with a perforated grill sheet on top that has been sprayed with non-stick cooking spray. Place the tuna patties on the grill and cook for about 2 minutes on each side for medium doneness.

4. To serve, spread a tablespoon of mayonnaise on the bottom half of the toasted buns. Place the lettuce leaves on top, then the burgers; then dollop a tablespoon of the mayonnaise on the burger and cover with the bun tops. Serve immediately.

Advance Preparation: The dish may be prepared through Step 2 up to six hours ahead. Keep the burgers and mayonnaise covered and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)