Tuna Burgers With Pineapple Glaze
Description
These Tuna Burgers with Pineapple Glaze are a vibrant, restaurant-quality dish that balances the rich flavor of fresh tuna with the bright acidity of pineapple and ginger. The glaze, simmered down to a thick, glossy consistency, provides a perfect sweet-and-savory counterpoint to the delicate fish. Fresh tuna steaks are ground and formed into sturdy patties, chilled to ensure they hold their shape on the grill or skillet. This recipe is ideal for summer barbecues, elegant dinner parties, or when you want to elevate a simple fish night. The combination of soy sauce, brown sugar, and white wine vinegar creates a complex umami depth that complements the natural sweetness of the fruit. Serve on toasted buns with a squeeze of lime for an unforgettable meal.Ingredients
Directions
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Combine pineapple juice, white wine vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
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Bring the mixture to a boil over medium heat.
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Reduce heat to low and simmer until the volume is reduced by half, about 30 minutes.
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Stir in ketchup and cook for an additional 5 minutes.
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Remove from heat and stir in lime juice and white pepper.
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Shape the ground tuna firmly into 4 round uniform patties, about 1.5 inches thick.
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Place patties in the refrigerator for 30 minutes to chill firmly.
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Heat a large cast iron skillet over medium-high heat until just smoking.
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Brush both sides of the chilled tuna patties lightly with the pineapple glaze.
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Season patties with salt and pepper to taste.
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Cook burgers in the hot skillet, basting often with remaining glaze, until cooked to desired doneness.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 81.7kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 643.1mg27%
- Total Carbohydrate 18.3g7%
- Dietary Fiber 0.2g1%
- Sugars 16.9g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the tuna patties are very cold before cooking to help them hold their shape.
Use fresh, sushi-grade tuna for the best texture and flavor.
The glaze can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve on toasted rolls with additional glaze drizzled on top.
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