Grilled Tuna Steak Burgers

I've got to thank Fayza for this dish. When she moved to San Francisco she let me raid her freezer and I got these Whole Foods frozen Yellowfin tuna steaks. I decided to try out tuna burgers. I use to order 'em at Hyde Park Bar and Grill when I was a pescatarian but I never tried to recreate them at home. Turns out that Hyde Park's were better but this is a good do-it-yourself version. Basically you just get sandwich fix'ns and...

Ingredients
Burgers:
1/4 cup olive oil
2 tablespoons tarragon vinegar
2 small bay leaves, broken
4 ounce ahi tuna steaks

Remoulade Sauce:
1/2 cup mayo
1 tbsp lemon juice
1 garlic clove, pressed
1 tsp minced fresh Italian Parsley
1 tsp grated onion
1 tsp anchovy paste
2 hard-boiled large egg yolks
1/4 cup extra-virgin olive oil
2 tbsp capers (drained)

1. Thaw out the frozen tuna as instructed on the packaging.
2. Combine oil, vinegar, and bay leaves in a plastic bag, shake to blend, add tuna and chil for 1-2 hours turning the bag occasionally.
2. Grill them on each side in a sprayed pan or on the grill until it's no longer too pink inside. A few minutes on each side.

You can heat the bun and throw it together like a burger with mayo and all the fixins. Or, mix up the remoulade sauce.

For sauce: Wisk first 6 ingredients in bowl to blend. Useing fine grater, grade egg in yolks. Whisk in oil, then capers. Season with Salt and pepper.

This is an epicurious.com recipe!