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Open-Faced Tuna Burgers

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 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


  • 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.
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  • frogetit
    Sep 8, 2007

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