Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish

By á-3514

Recipe courtesy Bobby Flay

Ingredients

• Green-Chile Pickle Relish:
• 3 cups pineapple juice
• 1/2 cup white wine vinegar
• 1 tablespoon fresh ginger, finely chopped
• 3 tablespoons soy sauce
• 1/4 cup light brown sugar, firmly packed
• 2 tablespoons Dijon mustard
• 3 tablespoons lime juice
• 1 teaspoon freshly ground white pepper
• 2 pounds fresh tuna steaks, finely chopped
• 2 tablespoons Dijon mustard
• 2 teaspoons chipotle pepper puree
• 1 tablespoon honey
• 2 tablespoons canola oil
• 2 green onions, thinly sliced
• Salt and freshly ground pepper
• 8 rolls
• Watercress
• 3 poblano chiles, grilled, peeled, seeded and finely diced
• 3 dill pickles, finely diced
• 1/4 cup finely chopped red onion
• 3 tablespoons fresh lime juice
• 2 tablespoons honey
• 3 tablespoons finely chopped cilantro leaves
• 3 tablespoons olive oil
• Salt and freshly ground pepper

Preparation

Step 1

1. Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.


2. Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.

Green-Chile Pickle Relish:
1. Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.