11 ounces drained canned tuna, flaked
2/3 cup instant 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 Tbsp plus 1 tsp. vegetable oil
2 cups canned crushed tomatoes
1 tsp. 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