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

Instructions

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.

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:
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

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.