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Open-Faced Tuna Burgers Recipe

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One of my gang's favorite sandwiches is this burger. The kids prefer the zesty salad dressing to a mayonnaise base. Bits of pimiento add color. And serving the tuna on a toasted bun means no soggy bread.—Heidi Wilcox, Lapeer, Michigan

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Open-Faced Tuna Burgers Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

10 5 15

Ingredients

3 slices bread, crusts removed, cubed
1/2 cup evaporated milk
4-1/2 teaspoons ranch salad dressing mix
2 cans (6 ounces each) tuna, drained and flaked
1 jar (2 ounces) chopped pimientos, drained
4 hamburger buns, split and toasted

Directions

In a large bowl, soak bread cubes in evaporated milk; let stand for 5 minutes. Stir in the salad dressing mix, tuna and pimientos. Spoon about 1/4 cup onto each bun half.
Place on a baking sheet. Broil 5-6 in. from the heat for 4 minutes or until golden brown. Yield: 4 servings.

Originally published as Open-Faced Tuna Burgers in Country Woman November/December 2001, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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