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)
Directions
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.
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