Ingredients:

Pineapple Sauce:
Whole pineapple, skin removed & cut into 1-inch thick slices
Juice and zest of one lime
Urban Accents Fiery Pineapple Fruit Grillers
1 Tbsp olive oil
1 small onion, finely chopped
1 Tbsp finely chopped garlic
2 Tbsp finely chopped ginger
3 scallions, chopped
1/4 cup chopped cilantro
1 jalapeno, finely chopped
Juice of 1 lemon
Kosher salt & pepper

4 8-oz tuna steaks
Urban Accents Cayman Citrus Dryglaze 
Olive oil
4 butter lettuce leaves
Sliced red onion
4 crusty burger buns

Directions:

Prepare grill for med-high heat.  In large bowl, combine lime juice and zest with Fiery Pineapple Fruit Grillers seasoning.  Add pineapple; stir and marinade for 15 min.  Grill pineapple on all side to get slightly grilled grill marks.  Let pineapple cool slightly and cut into chunks. Use 1 cup of grilled pineapple for ketchup; serve the remainder as a dessert, maybe over frozen vanilla yogurt. 

In medium skillet, saute onion, garlic, ginger and scallions in olive oil for 3 min. Add pineapple chunks, cilantro, and jalapeno; cook for an additional 3 min. Transfer to a blender; add lemon juice, salt and pepper to blend. Add water to loosen if need.

Preheat grill to med-high heat.  Coat tuna steaks in olive oil; sprinkle with Cayman Citrus Dry Glaze on all sides. Allow to marinate for 20 minutes at room temperature. Grill on each side for 3 min for mid-rare tuna. Place each tuna steak on crusty buns; top with pineapple ketchup, lettuce and red onion.