Tuna Burger with Pineapple-Mustard Glaze and Green Chile–Pickle Relish

Name: Tuna Burger with Pineapple-Mustard Glaze and Green Chile–Pickle Relish
Yield: serves 4
Ingredients: 2 cups pineapple juice; 1/4 cup white wine vinegar; 1 small shallot, coarsely chopped; 2-inch piece of fresh ginger, peeled and finely chopped; 3 tablespoons packed light brown sugar; 2 tablespoons soy sauce; 2 tablespoons Dijon mustard; 3 tablespoons fresh lime juice; Kosher salt and freshly ground black pepper; 2 poblano chiles; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; 3 medium dill pickles, finely diced; 1/4 cup finely chopped red onion; 3 tablespoons fresh lime juice; 1 tablespoon honey; 3 tablespoons finely chopped fresh cilantro leaves; 3 tablespoons extra-virgin olive oil; 1 1/2 pounds fresh tuna; 4 tablespoons canola oil; 2 tablespoons Dijon mustard; 1 tablespoon honey; 2 teaspoons pureed canned chipotle chile in adobo; 2 green onions (green and pale green parts), thinly sliced; Kosher salt and freshly ground black pepper; 4 hamburger buns, split; toasted (see page 15), if desired; Pickled Red Onions (page 116), for garnish (optional)

December 9, 2011

This burger was a staple on Mesa Grill’s lunchtime menu for years and it still makes a guest appearance from time to time. Tuna is a perfect choice for an alternative burger as its substantial meatiness really emulates that of beef. It also stands up to aggressive seasonings and is the perfect base for the slightly sweet, slightly tangy, slightly spicy pineapple-mustard glaze. The relish isn’t like anything you’ll get at a hot-dog stand; dill pickles, peppery poblano chiles, and tart lime juice make for a fresh, not sweet, crunchy relish.

Recipe notes

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