tuna-burgers-nicoise-4218.json

{
    "directions": [
        "Cook potato in microwave until tender, about 5 minutes per side. Peel potato; mash enough to measure 1/4 cup (packed).",
        "Place 1/4 cup mashed potato in bowl. Mix in 1/4 cup mayonnaise, mustard, vinegar, salt and pepper, then 1/4 cup basil, olives, capers and shallots. Add tuna and combine gently. Shape into four 1-inch-thick patties. Mix remaining cup mayonnaise and 1/4 cup basil in small bowl.",
        "Prepare barbecue (medium-high heat). Spray both sides of burgers with nonstick spray; grill until just opaque in center, about 4 minutes per side.",
        "Cut bread pieces lengthwise into thirds; discard centers. Spread basil mayonnaise on bottom halves. Top with burgers, tomatoes, lettuce and bread tops."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sandwich",
        "Fish",
        "Herb",
        "Mustard",
        "Tuna",
        "Summer",
        "Grill/Barbecue",
        "Capers"
    ],
    "title": "Tuna Burgers Ni\u00e7oise",
    "url": "http://www.epicurious.com/recipes/food/views/tuna-burgers-nicoise-4218"
}