Open-Faced Tuna Burgers

Name: Open-Faced Tuna Burgers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings.
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

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

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.

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