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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)
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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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