Tuna Melt with Poblano Peppers

2 tablespoons minced onion
1 teaspoon rice vinegar (or substitute another vinegar)
1 teaspoon olive oil
1-2 tablespoons minced or small diced fresh poblano pepper ( you could use jalapeno)

2 tablespoons finely chopped celery
3-4 tablespoons Mayonnaise (or mayonnaise substitute)
2 cans white albacore tuna
pepper to taste

whole grain bread or burger buns
tomato, sliced and seasoned with basil, salt and olive oil
lettuce

Mix the onion with the vinegar and olive oil and let sit for 5 minutes.

Poblano peppers are green and more slender than a bell pepper and are about 6-7 inches in length.
They have a kick to them.
Mix the poblanos with the onion mixture and let it sit for 5 minutes while you are preparing the tuna.

Drain the tuna. If you like a wetter tuna you can use some of the juice.
Mix the chopped celery into the tuna.
Add the poblano onion mixture, mix well.
Add cracked pepper to taste.
Mix the mayonnaise into the tuna.

Shape the tuna into a burger and place it in a hot oiled pan. Fry on each side for  a few minutes. It will be crumbly so just reshape it with your spatula. Add cheese and a lid so cheese will melt.
Sprinkle bread with italian herbs and olive oil and pan toast it.

Serve with sliced tomato sprinkled with basil, and lettuce.