Texas Tuna Burger with Jalapeño Mayonnaise
- 1 medium jalapeño pepper, seeded (about 1 tablespoon)
- 2 Tbs reduced fat mayonnaise
- 6 oz 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 jalapeño 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.
Variation: Canned jalapeño peppers can be used instead of fresh.
Variation: Whole grain hamburger rolls can be substituted for whole wheat.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.