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

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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!.

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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!

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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.

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mmm.

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Chipoltle pepper puree? Green chile? With TUNA??? You gotta be kidding me. Lay off the pepper addiction already!

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Great tuna burgers, first time ever having tuna burgers. Glaze is just as good as the burgers, together the taste was out of this world.
Thanks,
Maria
Union, NJ

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Regarding the "chipotle pepper puree," I just watched the show, and Bobby used an ordinary can of chipotle peppers in adobo sauce, which you can find in the Mexican or "ethnic" section of most grocery stores. (Chipotles are dried, smoked jalapenos, and "adobo" sauce consists of vinegar, tomato puree, and spices. Bobby used La Morena brand, but any brand will do. You can puree the canned peppers in a blender or just chop them finely. If you want less heat, remove the seeds and inner membranes from the peppers first.

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Has anyone made this recipe using tuna steaks

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Buy a can of chipotle peppers and put it in a blender. After you can freeze it and use what you need.

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My husband and I thought this was great. We made it yesterday when it was 4 degrees outside in KC. It was nice to have a touch of summer on a cold day.
Nanette
KC