Ingredients

• 5 - 1" thick slices crusty Italian bread
• 1 6 oz. can tuna packed in olive oil
• 1 15-19 oz. can white kidney beans (cannelloni), rinsed and drained
• 1 large bunch fresh basil leaves, chopped - divided
• 2 medium tomatoes, finely chopped
• 1/2 tsp. salt & 1/4 tsp. salt
• 1/4 tsp. & 1/8 tsp. coarsely ground black pepper
• Mozzarella or provolone cheese (optional)

In medium bowl, tear 1 slice of bread into 1/4" pieces.  

Drain tuna reserving 1 Tsp. olive oil.  In bowl combine tuna, beans, 1 cup basil, 1/2 tsp. salt, and 1/4 tsp. pepper.  

Mash with fork or potato masher until evenly blended and most beans are mashed.  

Shape into four 3" round patties.

In 12" non-stick skillet, heat reserved olive oil over medium-high heat until hot.  

Add patties and cook 6-8 minutes or until golden and heated through, turning once.

In small bowl, toss tomatoes with remaining basil, 1/4 tsp. salt, and 1/8 tsp. pepper.  Toast reserved bread slices.  

Serve burgers on toasted bread topped with tomato-basil mixture.

Note: If desired, before serving top burgers with slices of mozzarella or provolone cheese and place under broiler until slightly melted.