Photo: Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish Recipe
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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By fadingdust_12518648
augustag, 49
on May 22, 2010
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This is rated "intermediate", and I believe it really is such. It will show you if you're still a "basic" cook or not, by how much flavor comes out (make sure the glaze is thick, at least not watery, or if the tuna falls apart (easy to do: tuna that wasn't chopped enough, or cold enough, the wrong grill temperature or not cleaned enough, or overhandling. All that to say, I made quartered this recipe for 2 burgers and failed at one & did well at the other.
I'm not a watercress fan, and we had an alternative green-salsa (tomatillo on hand.. both of which changed the spin on it, showing future options. Never, never serve the tuna straight on a bun.. the flavors will disappear into the bread. If you overcook the tuna, it'll taste like canned tuna, at which point you might as well throw tomato & cheese on it & make it a melt. Or, serve as a Salisbury.
We're tempted to make a plantain-bread jibarito with the tuna next time, upping the Dijon, with lettuce (keep the pickle too!.
By mdrummond_12625716
Helena, 39
on February 04, 2010
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I have made this recipie twice now and I've recommended it to several friends. My husband who was not excited about plain o' grilled tuna steaks, really likes these burgers.
My issue is with the Ahi tuna steaks, which I purchased from Costco, frozen. Does anybody have issue with the connective tissue that shows up after you have ground the tuna? I cut up the steaks into pieces and put them in my mini food processer and ground them up. The connective tissue turns me off and I end up digging out most of it prior to making them into burger shapes. If you leave it in; do you notice it when you are eating it?
Thanks!
By xalleycat17x
des moines, IA
on February 10, 2009
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but well worth it. These burgers are delicious every time, a family favorite. especially with a little extra relish and grilled pineapple.
Read all 22 reviews