What's for dinner? Tuna Burgers with Poblano Relish & Orange Ginger Mustard Glaze on Pumpernickel

This is not the type of recipe to make if you're not into cooking or don't have much time. This took me a good couple of hours to make and was so busy doing this and that, I didn't take any pictures during the process.

Makes 4

Orange Ginger Mustard Glaze
1 1/2 C orange juice
1/2 C white vinegar
1 T soy sauce
1/2 t peeled & finely chopped ginger root
1/8 C firmly packed brown sugar
1 T Dijon mustard
1 1/2 T fresh lime juice
1/2 t pepper

In small saucepan over high heat, combine juice, vinegar, soy sauce, ginger & brown sugar and bring to boil. Cook until it's reduced by half, stirring occasionally about 30 min. Add mustard and cook 2 more min. Remove from heat and add lime juice and pepper. Let cool at room temperature. May be refrigerated for 1 day. Makes 1 C.

Poblano Relish
2 poblano peppers, grilled, peeled, seeded
2 1/2 medium dill pickles
1/8 C red onion
1 1/2 T fresh lime juice
1/2 T honey
1 T cilantro
salt & pepper

Brush peppers with olive oil and season with salt. Grill over high heat until charred on all sides. Place in a bowl, cover with plastic wrap and let sit for 15 min then peel, halve and seed. Combine ingredients in a food processor until well blended. Let sit at room temp 30 min before serving. May be refrigerated, covered for 1 day. Serve at room temp. Makes 1 1/2 C.

Tuna Burgers
1 1/4 lb tuna steak, coarsely chopped by hand
salt & pepper
4 pumpernickel rolls OR 8 slices pumpernickel bread
1 C watercress

Shape tuna into 4 round patties about 1 1/2 inch thick. Lightly wrap in plastic wrap and place in dish & refrigerate until cold. The burgers must be very cold to hold their shape while cooking. Put them in the freezer for 30 minutes if in a time crunch.

Heat grill or griddle on high. Season with salt and pepper and grill 3-4 min. Remove and brush on one side with glaze.

Serve on toasted pumpernickel bread, top with relish and watercress. Serve glaze in a bowl on the side for dipping.


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