Ingredients

1 medium jalapeno pepper, seeded (about 1 tablespoon)
2 tablespoons reduced-fat mayonnaise
6 ounces fresh tuna, coarsely chopped
2 scallions, sliced (about 3/4 cup)
1/4 cup frozen chopped onion
Salt and freshly ground black pepper
Olive-oil spray
2 whole-wheat hamburger rolls (about 3 ounces)
1 small tomato, sliced
2 romaine lettuce leaves

Directions

Chop jalapeno peppers in a food processor fitted with a chopping blade. Remove and mix with the mayonnaise. Set aside. Without washing the food-processor bowl, add the tuna, scallions and onion and pulse several times until ingredients are finely chopped. Add salt and pepper to taste. Form into 2 patties, about 4 inches in diameter and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with olive-oil spray. Add the burgers and cook 2 minutes. Turn and cook 2 minutes longer. Place each burger on the bottom half of a hamburger roll. Place several slices of tomato on each burger and lettuce leaves over the tomato. Spread the mayonnaise on the top half of the roll and close.

Makes 2 servings

Nutrition information per serving: 298 cal., 9.3 g total fat (1.6 g saturated), 44 mg chol., 26.1 g pro., 29.1 g carbo., 5.6 g fiber, 384 mg sodium.