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1
Place the tuna in a food processor and pulse on and off for a few seconds, until the tuna is chopped but not overly processed; you dont want it to be pureed.
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2
Preheat a grill or grill pan over high heat.
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3
While the grill is heating, combine the tuna, salmon, and 2 tablespoons of the mayonnaise in a medium bowl.
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4
Using your hands, gently form the fish mixture into 4 burgers.
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5
Season them with salt and pepper and spray them lightly with nonstick cooking spray.
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6
Grill the burgers until they are seared on the outside but still a little rare in the center, about 2 minutes per side.
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7
Transfer them to a serving platter and tent it with foil to keep them warm.
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8
While the burgers are cooking, combine the basil, pepperoncini, and the remaining mayonnaise in a medium bowl.
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9
Season the mixture with salt and pepper to taste.
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10
Set it aside.
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11
Split the buns and place them on the grill or grill pan, cut side down.
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12
Lightly char the buns, 1 to 2 minutes.
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13
Remove the buns from the heat and place them on a work surface.
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14
Spread the mayonnaise mixture evenly over the top and bottom halves of the buns.
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15
Top the bottom half of each bun with a tuna burger and a tomato slice.
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16
Pile some shredded lettuce on top of the tomato, cover with the bun top, and serve.
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17
Before: Fat 48g
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18
After: Fat 5.9g
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19
Before: Calories 770
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20
After: Calories 342
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21
Protein: 35g | Carbohydrates: 39g
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22
Cholesterol: 51mg | Fiber: 7g
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23
Sodium: 1,071mg
