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

Name: Tuna Burgers with Pineapple-Mustard Glaze and Green Chile Pickle Relish and Ancho Gaufrettes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 907 grams fresh tuna steaks, finely chopped; 4 servings Ancho chile powder; 2 Tbsps finely chopped cilantro; 2 Tbsps Dijon mustard; 3 mediums dill pickles, finely diced; 1 Tbsp ginger, finely chopped; 1 Tbsp honey; 59 milliliters light brown sugar, firmly packed; 3 Tbsps lime juice; 3 Tbsps fresh lime juice; 4 servings Peanut Oil; 946 milliliters pineapple juice; 3 poblano peppers, grilled, seeded and finely diced; 2 potatoes, peeled and cut into gaufrettes; 59 milliliters finely diced red onion; 4 servings Salt; 4 servings Salt and freshly ground pepper; 3 Tbsps soy sauce; 8 rolls; 4 servings Watercress; 1 teaspoon freshly ground white pepper; 237 milliliters white wine vinegar

Tuna Burgers with Pineapple-Mustard Glaze and Green Chile Pickle Relish and Ancho Gaufrettes might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 70g of protein, 31g of fat, and a total of 1116 calories. It is a good option if you're following a dairy free and pescatarian diet. If you have dill pickles, rolls, pepper, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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.

Ingredients you will need

Pineapple Juice

Brown Sugar

Soy Sauce

Vinegar

Ginger

Equipment you will use

Sauce Pan

Add the mustard and cook an additional 2 minutes.

Ingredients you will need

Mustard

Remove from the heat and add the lime juice, and white pepper.

Ingredients you will need

White Pepper

Lime Juice

Let cool.

To prepare the burgers: Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick.

Ingredients you will need

Tuna

Place in the refrigerator for 30 minutes. (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. Preheat grill. Grill burgers for 3 to 4 minutes on each side for medium doneness, basting often with the glaze.

Ingredients you will need

Salt And Pepper

Pineapple

Glaze

Equipment you will use

Grill

Serve burgers on rolls with watercress.

Ingredients you will need

Watercress

Roll

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Let sit at room temperature for 30 minutes before serving.

Heat oil to 365 degrees F in a deep fryer. Fry potato in batches and remove to large plate lined with paper towels. Season immediately with salt and ancho chile powder.

Ingredients you will need

Ancho Chili Powder

Potato

Salt

Cooking Oil

Equipment you will use

Paper Towels

Deep Fryer

Equipment

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna can be paired with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Nickel & Nickel Harris Vineyard Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 40 dollars per bottle.

Nickel & Nickel Harris Vineyard Merlot

Bright red fruits, candied blueberry, Santa Rosa plum and menthol aromas all blend together to intoxicate the nose as the 2016 Harris Vineyard Merlot wafts from the glass. On the palate, a juicy and fruity entry is supported by chewy tannins and a balancing acidity, creating lush layers that coat the tongue and produce a soft, elegant finish.