Tuna Tropical Sunburn Burgers


2 tsp vegetable oil
3 tbsp pineapple juice
1 tbsp teriyaki sauce
1 tbsp Grey Poupon Dijon mustard
1-1/2 tsp Asian garlic chili sauce
2 tsp minced garlic
2 tsp peeled grated gresh ginger
2 lbs boneless skinless well chilled Ahi tuna, chopped fine
1 large egg, beaten
1/2 cup panko
2 tsp salt
1/2 tsp black pepper
2 peeled fresh 1/2 inch thick pineapple slices, core removed
2 red onion slices cut 1/2 inch thick
1 cup peeled cubed California avocado
2 tsp fresh lime juice
1 tsp prepared wasabi paste
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
6 sesame seed rolls, split
6 red lettuce leaves, trimmed



Brush the grill rack with vegetable oil, then heat a standard outdoor grill to medium-high. In a small bowl make a grilling baste by whisking together the pineapple juice, teriyaki sauce, mustard, garlic chili sauce, garlic and ginger. In a large bowl mix together the tuna, egg, panko, salt and pepper, form into 6 patties place on large patter and cover with plastic wrap. Keep burgers chilled while preparing the pineapple salsa. Grill the pineapple and onion slices 3 minutes per side or until slightly charred, during the last minute of grilling lightly brush all over with the prepared grilling baste. Remove pineapple and onion to work surface to cool. Then finely chop into bite size pieces and place in a medium bowl. Add avocado, lime juice, wasabi paste, cilantro and mint; with fork slightly smash until mixture is blended together then set aside.
Grill the tuna burgers over direct heat 4-5 minutes per side depending on degree of doneness desired. During the last minute of grilling brush all over with remaining grilling baste. Place rolls cut side to lightly toast during the las minute of grilling.
To serve place burger on bottom of rolls, top each with avocado mixture and next with a lettuce leaf. Add the roll tops.