Open-Face Tuna Burgers

• 1 12-ounce can solid white tuna packed in water, drained well
• 1/2 cup finely chopped green onions
• 1/3 cup (packed) fresh breadcrumbs
• 1/4 cup yellow cornmeal
• 8 tablespoons mayonnaise
• 1 large egg, beaten to blend
• 1 1/2 tablespoons Dijon mustard
• 4 slices rye, whole wheat or sourdough bread, toasted
• 4 small lettuce leaves
• 4 large slices tomato
• 1 tablespoon olive oil

1. Place tuna in large bowl; break up finely with fork.
2. Mix in green onions, breadcrumbs, cornmeal, 4 tablespoons mayonnaise, egg and mustard.
3. Season with salt and pepper.
4. Shape mixture into four 3/4-inch-thick patties.
5. Arrange bread on 4 plates.
6. Spread each slice with 1 tablespoon mayonnaise; then top each with lettuce and tomato.
7. Heat oil in heavy large skillet over medium-high heat.
8. Add tuna patties and cook until firm to touch and heated through, about 4 minutes per side.
9. Place tuna on tomato slices and serve.

solid white tuna, green onions, fresh breadcrumbs, yellow cornmeal, mayonnaise, egg, mustard, rye, tomato, olive oil

Taken from www.epicurious.com/recipes/food/views/open-face-tuna-burgers-4101 (may not work)