INGREDIENTS
2 medium jalapeño pepper, cored and seeded
4 TBSP. mayonnaise
12 oz. fresh tuna, coarsley chopped
4 scallions, sliced
½ cup chopped onion
Salt and pepper
4 hamburger rolls
2 small tomatoes, sliced
Lettuce leaves
DIRECTIONS
Chop jalapeño pepper in food processor fitted with chopping blade.
Remove and mix with mayonnaise. Set aside.
Add tuna, scallions and onion to the processor (without washing bowl) and pulse several times until ingredients are finely chopped.
Add salt and pepper to taste.
Form into 4 patties, ½ inch thick.
Heat nonstick skillet over medium-high heat and coat with olive oil spray.
Add burgers and cook 2 minutes; turn and cook 2 minutes longer.
Spread mayonnaise mixture on roll, followed by burger, several slices of tomato and lettuce.
Serves 4.
Grilled Summer Squash
Preheat grill to medium-high.
Place l pound summer squash, sliced.
Add 1 medium-large onion, salt and pepper.
Sprinkle olive oil over and grill 3 to 5 minutes per side.
Toss with more olive oil, zest of 1 lemon and chopped parsley.
