OPEN-FACED TUNA BURGERS

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Open-Faced Tuna Burgers image

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

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts :

*** Explore more Open-Faced Tuna Burgers Recipes »

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