Instructions: In a medium bowl, combine yogurt and chipotle puree. Stir with a fork until well blended. In a large bowl, use your hands or a wooden spoon to mix tuna, Terra Chips and yogurt mixture. Add green onions, mustard, bread crumbs and salt. Mix to blend. Cover and refrigerate for about 20 minutes to bind mixture.

Form into four 1/4 inch-thick patties.

Heat a grill pan over medium heat for 2 minutes. Oil pan and cook burgers 3 to 5 minutes on each side for medium-rare. Serve on soft rolls, with chips.

Note: To make chipotle puree, empty a can of chipotles en adobo into a blender or food processor and blend until smooth. Cover and store in refrigerator up to 6 months. One 13 1/(2-ounce) can makes about 10 ounces puree.

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