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

• 3 cups pineapple juice
• 1/2 cup white wine vinegar
• 1 tablespoon ginger freshly and finely chopped
• 4 tablespoons soy sauce, sodium reduced or 3 tablespoons regular soy sauce
• 1/4 cup brown sugar, light firmly packed
• 2 tablespoons dijon mustard
• 3 tablespoons lime juice fresh
• 1 teaspoon white pepper freshly ground
• 2 pounds tuna steaks fresh, finely chopped
• 2 tablespoons dijon mustard
• 2 teaspoons chipotle puree
• 1 tablespoon maple syrup or honey
• 2 tablespoons olive oil
• 3 each scallions, spring or green onions thinly sliced
• 1 x salt and black pepper to taste, prefer freshly ground pepper
• 8 each hamburger buns toasted, prefer whole wheat
• 1 x mixed salad greens as needed

1. Add the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan, stir well and bring to a boil.
2. Reduce the heat to low and simmer until the volume is reduced by half, about half an hour.
3. Stir in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper.
4. Let cool.
5. Mix well the tuna, 2 tablespoons Dijon, chipotle pepper puree, maple syrup, oil, and green onions in a large bowl, and season with salt and pepper to taste.
6. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick.
7. Refrigerate for at least half an hour, the burgers must be very cold to hold their shape during the cooking.
8. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze.
9. Serve the burgers on buns with the greens and the Green Chili Pickle Relish.

pineapple juice, white wine vinegar, ginger freshly, soy sauce, brown sugar, mustard, lime juice fresh, white pepper, tuna, mustard, chipotle puree, maple syrup, olive oil, scallions, salt, buns, mixed salad greens

Taken from recipeland.com/recipe/v/tuna-burgers-pineapple-mustard--50819 (may not work)