Recipe courtesy of Bobby Flay

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

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  • Level: Intermediate
  • Total: 1 hr 56 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 36 min
  • Yield: 8 servings
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Ingredients

Green-Chile Pickle Relish:

Directions

  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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