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1
To make the glaze, combine the pineapple juice, vinegar, shallot, and ginger in a small nonreactive saucepan and cook over medium heat until reduced by half, about 10 minutes.
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2
Transfer to a blender and blend until smooth.
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3
Return the mixture to the saucepan, add the brown sugar, and cook over high heat, stirring occasionally, until slightly thickened, about 5 minutes.
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4
Remove from the heat and whisk in the soy sauce, mustard, and lime juice and season with salt and pepper.
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5
Transfer to a bowl and let cool to room temperature.
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6
The glaze can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
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7
Bring to room temperature before serving.
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8
Meanwhile, to make the relish, preheat the oven to 375 degrees F.
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9
Put the chiles on a rimmed baking sheet, rub them with the oil, and season with salt and pepper.
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10
Roast in the oven until the skins of the chiles are blackened, about 15 minutes.
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11
Remove the chiles from the oven, place in a bowl, cover with plastic wrap, and let the chiles steam for 15 minutes.
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12
Peel, stem, and seed the chiles and then finely dice them.
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13
Combine the chiles, pickles, onion, lime juice, honey, cilantro, and oil in a medium bowl and season with salt and pepper.
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14
Let sit at room temperature for 30 minutes before serving so that the flavors meld.
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15
The relish can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator.
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16
Let come to room temperature before serving.
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17
Cut the tuna into large pieces and then coarsely chop in a food processor.
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18
Do not overprocess.
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19
(Alternatively you can chop it by hand with a sharp knife.)
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20
Whisk together 2 tablespoons of the oil, the mustard, honey, and chipotle in a large bowl.
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21
Add the tuna and green onions and gently fold to combine.
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22
Divide the tuna mixture into 4 equal portions (about 6 ounces each).
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23
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
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24
Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
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25
To cook the burgers, heat the remaining 2 tablespoons oil in a saute pan or griddle (nonstick or cast iron) until it begins to shimmer.
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26
Season both sides of each burger with salt and pepper.
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27
Cook the burgers until golden brown on the bottom sides, about 3 minutes.
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28
Turn over, brush with some of the glaze, and continue cooking until medium, about 3 minutes longer.
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29
Place the burgers on the bun bottoms, drizzle with more of the glaze, and top with the relish and pickled red onions, if using.
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30
Cover with the burger tops and serve immediately.
