Tuna Burger au Poivre

Name: Tuna Burger au Poivre
Prep time: 15 min
Yield: 6
Ingredients: 1/2 cup reduced-fat sour cream; 2 tablespoons chopped flat-leaf parsley; 2 teaspoons chopped shallot; 1 teaspoon honey Dijon mustard; 6 tuna steaks, 4 ounces each, about 1 inch thick; 2 teaspoons Montreal Steak seasoning; 6 large slices sourdough bread, about 2 ounces each, cut in half crosswise; 1 small head of frisee

Makes 6

Prep 15 m

Grill 6 m

Ingredients

1/2 cup reduced-fat sour cream
2 tablespoons chopped flat-leaf parsley
2 teaspoons chopped shallot
1 teaspoon honey Dijon mustard
6 tuna steaks, 4 ounces each, about 1 inch thick
2 teaspoons Montreal Steak seasoning
6 large slices sourdough bread, about 2 ounces each, cut in half crosswise
1 small head of frisee

Directions

1 of 4 Heat gas grill to medium-high or coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or cooking spray.
2 of 4 In a small bowl, stir together sour cream, parsley, shallot and mustard. Cover and refrigerate until ready to serve.
3 of 4 Rub both sides of tuna steaks with Montreal seasoning. Grill for 3 minutes per side. Remove to a plate and keep warm.
4 of 4 Spread top of each bread slice with 2 teaspoons of sour cream mixture. Sandwich a tuna steak and some frisee between bread slices and serve.

Nutrition Information for Tuna Burger au Poivre
Servings Per Recipe: 6
Per Serving: 656 mg sodium, 318 kcal cal., 33 g pro., 34 g carb., 5 g Fat, total, 64 mg chol., 2 g sat. fat, 1 g fiber