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Lynn's Fresh Tuna Burgers With Mango Ketchup

2 lb Minced fresh tuna
2 tbl Whole grain mustard
2 tbl Minced capers
1/4 cup Minced cilantro
1/4 cup Minced scallions
1 tbl Chipotle puree
    Salt to taste
    Freshly-ground black pepper to taste
    Olive oil for brushing burgers
6 x Hamburger rolls
    Spicy Mango Ketchup I see * Note

 Method :
Prepare a wood or charcoal fire and let it burn down to embers.
In a large mixing bowl, combine all ingredients and season to taste with salt and pepper. Refrigerate until ready to use.
When ready to use, form into 1-inch thick patties. Brush tuna burgers with olive oil and season with salt and pepper. Grill for 1 minute on each side for rare. Serve on hamburger rolls with Spicy Mango Ketchup.
This recipe yields 6 tuna burgers.

 Mango Ketchup
2 tbsp. olive oil
1 small onion, finely chopped
2 tbsp. garlic, finely chopped
3 scallions, green parts only, coarsely chopped
2 tbsp. fresh ginger
1/4 tsp. chopped cilantro
1 tbsp. garlic, finely chopped
meat from 1 ripe mango, coarsely chopped
2 tbsp. lemon juice
1 tsp. hot sauce made from Scotch bonnet peppers
1/2 tsp. salt
Directions:
Place a medium sauté pan over medium-high heat. Add the oil, and let it get hot - about 1 minute.
Add the onion, scallions, garlic, and ginger. Cook, stirring regularly, until the onion begins to soften - about 3 minutes.
Add the cilantro, garlic, and mango, and cook 1 minute more.
Add the lemon juice, hot sauce, and salt and stir to combine.
Let the mixture cool slightly, then transfer to the bowl of a blender and pulse until just pureed, adding water 1 teaspoon at a time if necessary to facilitate blending.
Transfer to a serving bowl and set aside.
Serves: 4