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

Ingredients

• 2 pounds tuna steaks fresh finely chopped
• 2 tablespoons canola oil 
• 2 teaspoons chipotle pepper puree 
• 3 tablespoons cilantro leaves finely chopped
• 2 tablespoons dijon mustard 
• 3  dill pickles diced finely
• 1 tablespoon ginger fresh finely chopped
• 2  green onions thinly sliced
• 1 tablespoon honey 
• 2 tablespoons honey 
• 0.3 cup brown sugar light packed
• 3 tablespoons juice of lime 
• 3 tablespoons juice of lime fresh
• 3 tablespoons olive oil 
• 3 cups pineapple juice 
• 3  poblano chiles diced peeled seeded finely
• 0.3 cup onion red finely chopped
• 8 servings salt and pepper freshly ground
• 3 tablespoons soya sauce 
• 8  rolls 
• 8 servings watercress 
• 1 teaspoon pepper white freshly ground
• 0.5 cup citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk
• grill

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.
2. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper.
3. Let cool.
4. 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.
5. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
6. Combine all ingredients in a medium bowl and season, to taste, with salt and pepper.
7. Let sit at room temperature for 30 minutes before serving so that flavors meld.