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 patties using BurgerMate. 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. |
