Tuna Burgers with Basil and Pepperoncini Mayonnaise

Name: Tuna Burgers with Basil and Pepperoncini Mayonnaise
Yield: serves 4
Ingredients: 12 ounces sushi-grade tuna, cut into chunks; 4 ounces smoked salmon, chopped; 1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing; Salt and freshly ground black pepper; Nonstick cooking spray; 1/4 cup chopped fresh basil; 6 large jarred pepperoncini, chopped fine; 4 sprouted-grain hamburger buns, such as Ezekiel 4:9; 4 slices heirloom tomato; 4 leaves romaine lettuce, shredded

December 9, 2011

In preparing these burgers, use a food processor to chop the raw tuna, but be careful not to overdo it. Pulse just enough to chop it—too much action can toughen the fish, and you’ll wind up with a dry burger instead of a juicy, flavorful one.

Recipe notes

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