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Open-Faced Tuna Burgers

 Open-Faced Tuna Burgers
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
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.