INGREDIENTS
For the Pineapple Glaze:
3 cups pineapple juice
1/2 cup white wine vinegar
1/4 tsp. ground ginger
3 TBSP. soy sauce
1/4 cup light brown sugar
2 TBSP. Dijon mustard
3 TBSP. lime juice
1 tsp. pepper
For the Tuna Burgers:
2 lbs. fresh tuna steaks, finely chopped
2 TBSP. Dijon mustard
2 tsp. Chipotle pepper puree
1 TBSP. honey
2 TBSP. canola oil
2 green onions, thinly sliced
Salt and pepper
8 rolls
Baby spinach leaves
Green-Chile Pickle Relish:
3 poblano chiles, grilled, peeled, seeded and finely diced
3 dill pickles, finely diced
1/4 cup finely chopped red onion
3 TBSP. lime juice
2 TBSP. honey
3 TBSP. cilantro leaves, finely chopped
3 TBSP. olive oil
Salt and pepper to taste
DIRECTIONS
For the Pineapple Glaze:
Combine the first 5 ingredients in a saucepan; bring to a boil.
Reduce heat to low and simmer until volume is reduced by half.
Whisk in mustard, remove from heat and add lime juice and pepper. Cool.
For the Tuna Burgers:
Combine all ingredients except rolls and spinach in a large bowl.
Shape the tuna into 8 round patties about 1 1/2 in. thick.
Refrigerate for at least one hour.
Grill burgers for 3 minutes on each side, basting often with the glaze.
Serve on the buns with the green-chile pickle relish.
Green-Chile Pickle Relish:
Whisk all ingredients in a medium bowl.
Let sit at room temperature for 30 minutes before serving.
Serves 8.
