Tuna Burgers Nicoise

• 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

1. Cook potato in microwave until tender, about 5 minutes per side.
2. Peel potato; mash enough to measure 1/4 cup (packed).
3. Place 1/4 cup mashed potato in bowl.
4. Mix in 1/4 cup mayonnaise, mustard, vinegar, salt and pepper, then 1/4 cup basil, olives, capers and shallots.
5. Add tuna and combine gently.
6. Shape into four 1-inch-thick patties.
7. Mix remaining cup mayonnaise and 1/4 cup basil in small bowl.
8. Prepare barbecue (medium-high heat).
9. Spray both sides of burgers with nonstick spray; grill until just opaque in center, about 4 minutes per side.
10. Cut bread pieces lengthwise into thirds; discard centers.
11. Spread basil mayonnaise on bottom halves.
12. Top with burgers, tomatoes, lettuce and bread tops.

potato, nonfat mayonnaise, mustard, white wine vinegar, salt, pepper, fresh basil, black olives, capers, shallots, tuna, vegetable oil spray, bread, tomato slices, butter

Taken from www.epicurious.com/recipes/food/views/tuna-burgers-nicoise-4218 (may not work)