Texas Tuna Burger With Jalapeo Mayonnaise

October 15, 2006

1 medium jalapeo pepper, seeded (about 1 tablespoon)

2 tablespoons reduced-fat mayonnaise

6 ounces fresh tuna, coarsely chopped

2 scallions, sliced (about 3/4 cup)

1/4 cup frozen chopped onion

Salt and freshly ground black pepper

Olive-oil spray

2 whole-wheat hamburger rolls (about 3 ounces)

1 small tomato, sliced

2 romaine lettuce leaves


Chop jalapeo peppers in a food processor fitted with a chopping blade. Remove and mix with the mayonnaise. Set aside. Without washing the food-processor bowl, add the tuna, scallions and onion and pulse several times until ingredients are finely chopped. Add salt and pepper to taste. Form into 2 patties, about 4 inches in diameter and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with olive-oil spray. Add the burgers and cook 2 minutes. Turn and cook 2 minutes longer. Place each burger on the bottom half of a hamburger roll. Place several slices of tomato on each burger and lettuce leaves over the tomato. Spread the mayonnaise on the top half of the roll and close.

Serves 2.

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