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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Cook potato in microwave until tender, about 5 minutes per side. Peel potato; mash enough to measure 1/4 cup (packed).
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.
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.
4. Cut bread pieces lengthwise into thirds; discard centers. Spread basil mayonnaise on bottom halves. Top with burgers, tomatoes, lettuce and bread tops.
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