Tuna Burgers with Pineapple-Mustard Glaze & Chile-Pickle Relish
.
Yield
8 servingsPrep
18 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pineapple juice
|
|
| ½ | cup |
white wine vinegar
|
|
| 1 | tablespoon |
ginger
freshly and finely chopped |
|
| 4 | tablespoons |
soy sauce, sodium reduced
or 3 tablespoons regular soy sauce |
|
| ¼ | cup |
brown sugar, light
firmly packed |
*
|
| 2 | tablespoons |
dijon mustard
|
|
| 3 | tablespoons |
lime juice
fresh |
|
| 1 | teaspoon |
white pepper
freshly ground |
|
| 2 | pounds |
tuna steaks
fresh, finely chopped |
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | teaspoons |
chipotle puree
|
* |
| 1 | tablespoon |
maple syrup
or honey |
|
| 2 | tablespoons |
olive oil
|
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste, prefer freshly ground pepper |
*
|
| 8 | each |
hamburger buns
toasted, prefer whole wheat |
*
|
| 1 | x |
mixed salad greens
as needed |
*
|
| Green chili pickle relish (recipe below) | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pineapple juice
|
|
| 118 | ml |
white wine vinegar
|
|
| 15 | ml |
ginger
freshly and finely chopped |
|
| 6E+1 | ml |
soy sauce, sodium reduced
or 3 tablespoons regular soy sauce |
|
| 59 | ml |
brown sugar, light
firmly packed |
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 45 | ml |
lime juice
fresh |
|
| 5 | ml |
white pepper
freshly ground |
|
| 907.2 | g |
tuna steaks
fresh, finely chopped |
|
| 3E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
chipotle puree
|
* |
| 15 | ml |
maple syrup
or honey |
|
| 3E+1 | ml |
olive oil
|
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste, prefer freshly ground pepper |
*
|
| 8 | each |
hamburger buns
toasted, prefer whole wheat |
*
|
| 1 | x |
mixed salad greens
as needed |
*
|
| Green chili pickle relish (recipe below) | |||
Directions
Add the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan, stir well and bring to a boil.
Reduce the heat to low and simmer until the volume is reduced by half, about half an hour.
Stir in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
Mix well the tuna, 2 tablespoons Dijon, chipotle pepper purée, maple syrup, oil, and green onions in a large bowl, and season with salt and pepper to taste.
Shape the ground tuna firmly into 8 round uniform patties about 1½-inches thick.
Refrigerate for at least half an hour, the burgers must be very cold to hold their shape during the cooking.
Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze.
Serve the burgers on buns with the greens and the Green Chili Pickle Relish.
