Recipe information
Yield
Makes 4 Servings
Ingredients
1 10-ounce russet potato, pierced several times with fork
1/2 cup nonfat mayonnaise dressing
4 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped fresh basil
1/4 cup diced pitted brine-cured black olives (such as Kalamata)
4 teaspoons chopped drained capers
4 teaspoons minced shallots
1 pound skinless boneless fresh tuna steaks, finely chopped
Nonstick vegetable oil spray
4 3-inch-long pieces French bread
4 tomato slices
4 butter lettuce leaves
Preparation
Step 1
Cook potato in microwave until tender, about 5 minutes per side. Peel potato; mash enough to measure 1/4 cup (packed).
Step 2
Place 1/4 cup mashed potato in bowl. Mix in 1/4 cup mayonnaise, mustard, vinegar, salt and pepper, then 1/4 cup basil, olives, capers and shallots. Add tuna and combine gently. Shape into four 1-inch-thick patties. Mix remaining cup mayonnaise and 1/4 cup basil in small bowl.
Step 3
Prepare barbecue (medium-high heat). Spray both sides of burgers with nonstick spray; grill until just opaque in center, about 4 minutes per side.
Step 4
Cut bread pieces lengthwise into thirds; discard centers. Spread basil mayonnaise on bottom halves. Top with burgers, tomatoes, lettuce and bread tops.
