In the waning days of summer, try these deliciously different burgers: fresh tuna seasoned with sweet pickle relish and scallions.
I coarsely chop the tuna with a knife. You may also pulse it in a food processor, but take care not to overdo it.
Accompany the burgers with jalapeno-spiked potato salad. Have the rest of the ingredients ready when the potatoes finish cooking. They will absorb the dressing flavors better when hot. (If pressed for time, added chopped jalapenos to purchased potato salad.)
• Scallions are used in both recipes. Prepare them at one time and divide accordingly.
• A quick way to slice scallions is to snip them with sharp kitchen scissors.
• Fix potatoes.
• While potatoes cook, toast hamburger rolls.
• Prepare and cook tuna burgers.
• Finish potato salad.
Here are the ingredients youll need.
To buy: 3/4 pound red potatoes, 2 medium-size jalapenos, 1 small bunch scallions, 3/4 pound fresh tuna, 1 small jar sweet pickle relish, 1 small package whole-grain hamburger rolls.
Staples: Reduced-fat vinaigrette, olive oil, egg, salt, black peppercorns.
For printable recipes, click on links below:
SPLIT hamburger rolls in half, spread with 2 teaspoons olive oil and toast in toaster oven or under broiler until golden. Remove and set aside.
COARSLEY chop tuna. Add scallions, relish and salt and pepper to taste. Mix in egg white and form into 2 patties about 3 inches in diameter.
HEAT remaining 2 teaspoons oil in a medium-sized nonstick skillet over medium heat. Add tuna patties and saute 5 minutes. Turn and saute another 3 minutes. The burger will be juicy and rare. Serve on toasted rolls.Per serving: 461 calories (25 percent from fat), 12.7 g fat (2.1 g saturated, 7.9 g monounsaturated), 78 mg cholesterol, 49.6 g protein, 35.8 g carbohydrates, 4.9 g fiber, 560 mg sodium. Yield: 2 servings. Jalapeno Potato Salad 3/4 pound red potatoes 1/4 cup reduced-fat vinaigrette 2 medium-sized jalapeno peppers, seeded and chopped (about 2 tablespoons) 2 scallions, thinly sliced Salt and freshly ground pepper
WASH potatoes (do not peel) and cut into 1-inch cubes. Place in a saucepan with cold water to cover. Cover with a lid and bring to a boil. Cook about 10 minutes or until cubes are cooked through.
COMBINE vinaigrette, jalapenos and scallions in a serving bowl. Drain potatoes and add to bowl. Add salt and pepper to taste. Toss to coat.Per serving: 153 calories (13 percent from fat), 2.3 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 3.9 g protein, 31.2 g carbohydrates, 3.9 g fiber, 43 mg sodium. Yield: 2 servings.