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

Name: Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Green Chile-Pickle Relish, recipe follows; 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

Servings: persons

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
Green Chile-Pickle Relish, recipe follows
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

1
Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil.
2
Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes.
3
Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper.
4
Let cool.
5
Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper.
6
Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick.
7
Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking.
8
Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze.
9
Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
10
Combine all ingredients in a medium bowl and season, to taste, with salt and pepper.
11
Let sit at room temperature for 30 minutes before serving so that flavors meld.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3 cups pineapple juice, 1/2 cup white wine vinegar, 1 tablespoon fresh ginger, finely chopped, 3 tablespoons soy sauce, and more.

Yes, Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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