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Tuna Burgers with Pineapple-Mustard Glaze and Green Chile Pickle Relish and Ancho Gaufrettes (Bobby Flay) Recipe

Tuna Burgers with Pineapple-Mustard Glaze and Green Chile Pickle Relish and Ancho Gaufrettes (Bobby Flay) Recipe

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Tuna Burgers with Pineapple-Mustard Glaze and Green Chile Pickle Relish and Ancho Gaufrettes (Bobby Flay)

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Ingredients:

Serving

4 cups pineapple juice
1 cup white wine vinegar
1 tbsp ginger, finely chopped
3 tbsp soy sauce
1/4 cup light brown sugar , firmly packed
2 tbsp dijon mustard
3 tbsp lime juice
1 tsp freshly ground white pepper
2 lb fresh tuna steaks, finely chopped
salt and freshly ground pepper
8 rolls
watercress
3 poblano peppers, grilled, seeded and finely diced
3 medium dill pickles, finely diced
1/4 cup finely diced red onion
3 tbsp fresh lime juice
1 tbsp honey
2 tbsp finely chopped cilantro
salt and freshly ground pepper
peanut oil
2 potatoes, peeled and cut into gaufrettes
salt
ancho chile powder

Directions:

Glaze:
To prepare the glaze: 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. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
To prepare the burgers: Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. 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. Serve burgers on rolls with watercress
Green-Chile Pickle Relish (for tuna burger):
Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature for 30 minutes before serving.
Ancho Gaufrettes:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	900.53 Kcal (3770 kJ)
Calories from fat	152.81 Kcal
		% Daily Value*
Total Fat	16.98g	26%
Cholesterol	111.11mg	37%
Sodium	1663.96mg	69%
Potassium	1428.4mg	30%
Total Carbs	103.1g	34%
Sugars	47.09g	188%
Dietary Fiber	7.04g	28%
Protein	77.95g	156%
Vitamin C	26.4mg	44%
Vitamin A	7.5mg	248%
Iron	323.3mg	1796%
Calcium	186.6mg	19%

Amount Per 100 g
Calories	126.82 Kcal (531 kJ)
Calories from fat	21.52 Kcal
		% Daily Value*
Total Fat	2.39g	26%
Cholesterol	15.65mg	37%
Sodium	234.34mg	69%
Potassium	201.17mg	30%
Total Carbs	14.52g	34%
Sugars	6.63g	188%
Dietary Fiber	0.99g	28%
Protein	10.98g	156%
Vitamin C	3.7mg	44%
Vitamin A	1mg	248%
Iron	45.5mg	1796%
Calcium	26.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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