Serves 4. Brigman says, “This recipe was inspired by the fresh tuna burgers in Gwyneth Paltrow’s new book ‘My Father’s Daughter.’ Although some ingredients take a cue from her ingredients list (and thus, I nod to her book here), I suggest a more flavorful burger with some exciting adaptations.

1 lb. high quality tuna (I use yellow fin tuna, often referred to as “sashimi” tuna)

2 to 3 tsps. wasabi horseradish (available at Whole Foods, Fresh Market, and Walmart)

4 tsps. Dijon mustard

2 tsps. water

2 tsps. freshly ground black pepper

1 tsp. salt

2 tbls. peeled ginger, chopped fine

3 to 4 garlic cloves, minced or pressed

2 tbls. walnut- or peanut-infused olive oil, divided (can substitute regular olive oil)

4 buns, whole-grain bakery style

Tomato, avocado, arugula, and red onion, to garnish

1. Pat dry fresh yellow fin tuna. Cut into 1-inch cubes and add to a food processor. Add wasabi horseradish, Dijon mustard, water, pepper, salt, ginger, garlic, pepper, and 1 tablespoon of the walnut- or peanut-infused oil.

2. Process so that ingredients are just barely combined (this way, the burgers will have texture).

3. Shape mixture into 4 burgers and refrigerate covered, preferably overnight.

4. Right before cooking, rub down burgers with the remaining 1 tablespoon walnut- or peanut-infused olive oil. Cook on a gas or charcoal grill for 2 to 3 minutes on each side, or until desired doneness. (For me, this occurs when both sides are lightly blackened and the tuna is just barely cooked all the way through.)

5. Serve on whole-wheat buns with avocado, tomato, arugula or spinach, and any other desired topping.

Note: It’s best to remove the burgers right at the beginning of doneness as sashimi tuna tends to become extra fishy when overcooked, so be wary of overcooking.