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
Directions
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.
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