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

  • Level: Intermediate
  • Total: 1 hr 56 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 36 min
  • Yield: 8 servings
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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 teaspoons chipotle pepper puree

1 tablespoon honey

2 tablespoons canola oil

2 green onions, thinly sliced

Salt and freshly ground pepper

8 rolls


Green Chile-Pickle Relish, recipe follows

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


  1. 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.
  2. 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:

  1. 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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