Tuna Burgers With Pineapple-Mustard Glaze And Green Chile Pickle Relish And Ancho Gaufrettes
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cups
Pineapple Juice1 cup
White Wine Vinegar1 tbsp
Ginger (finely chopped)3 tbsps
Soy Sauce2 tbsps
Dijon Mustard3 tbsps
Lime Juice (fresh)1
Salt8
Rolls3 medium
Dill Pickle (finely diced)1 cup
Red Onion (finely diced)1 tbsp
Honey2 tbsps
Cilantro (finely chopped)Directions:
1
To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil
2
Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes
3
Add the mustard and cook an additional 2 minutes
4
Remove from the heat and add the lime juice, and white pepper
5
Let cool
6
To prepare the burgers: Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick
7
Place in the refrigerator for 30 minutes
8
(The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste
9
Preheat grill
10
Grill burgers for 3 to 4 minutes on each side for medium doneness, basting often with the glaze
11
Serve burgers on rolls with watercress
12
To prepare the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste
13
Let sit at room temperature for 30 minutes before serving
14
To prepare the gaufrettes: Heat oil to 365 degrees F in a deep fryer
15
Fry potato in batches and remove to large plate lined with paper towels
16
Season immediately with salt and ancho chile powder