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    TUNA BURGERS NICOISE


    Source of Recipe


    Bon Appétit

    List of 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

    Recipe



    Cook potato in microwave until tender, about 5 minutes per side. Peel potato; mash enough to measure 1/4 cup (packed).
    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.

    Prepare barbecue (medium-high heat). Spray both sides of burgers with nonstick spray; grill until just opaque in center, about 4 minutes per side.

    Cut bread pieces lengthwise into thirds; discard centers. Spread basil mayonnaise on bottom halves. Top with burgers, tomatoes, lettuce and bread tops.

    Makes 4 Servings.


 

 

 


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