11 ounces drained canned tuna, flaked
2/3 cup instant nonfat dry milk powder
12 saltines made into crumbs
1/2 cup each – chopped onion and drained canned mild green chili peppers, chopped
1 egg, beaten
1 tablespoon plus 1 teaspoon vegetable oil
2 cups canned crushed tomatoes
1 teaspoon chili powder
2 ounces Monterey Jack cheese, shredded
In medium mixing bowl combine tuna, milk powder, cracker crumbs, onion, chili peppers and egg; mix well and form into 8 equal burgers. In 12 inch nonstick skillet heat oil over medium heat; add tuna burgers and cook turning once until lightly browned 2 to 4 minutes on each side. In measuring cup or small bowl combine the tomatoes and chili powder and pour over the burgers. Cover the pan, reduce the heat to low and let simmer until sauce is thoroughly heated, about 5 minutes. Transfer the burgers and sauce to a heat proof serving platter and sprinkle with the cheese. Broil until the cheese is melted and lightly browned.
Makes 4 servings
Each serving: 3-1/2 protein exchanges 1/2 bread exchange 1-1/2 vegetable exchanges 1 fat exchange 1/2 milk exchange Per serving: 391 calories 31 g. protein 21 g. fat 20 g. casbohydrate 302 mg. calcium 826 mg. sodium 103 mg. cholesterol