Italian Tuna-Melt Burgers


  • Four 1-inch-thick slices of crusty bread cut from a wide, round loaf
  • Extra virgin olive oil (EVOO), for liberal drizzling
  • 1 garlic clove, smashed and peeled
  • Three 8-ounce tuna steaks, cut into large chunks
  • 3 sprigs of rosemary, leaves stripped and finely chopped (a couple of tablespoons)
  • 1 tablespoon grill seasoning, such as McCormick brand Montreal Steak Seasoning
  • 1 navel orange, 2 teaspoons of the zest reserved, then peeled and thinly sliced crosswise
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons aged balsamic vinegar (eyeball it)
  • 4 thick slices of red onion
  • 8 thin slices of Fontina cheese (about 4 ounces)
  • 2 cups shredded radicchio, arugula or baby spinach
  • Salt and freshly ground pepper


Pre-heat a grill or a grill pan to medium-high. Drizzle the bread with EVOO and grill until toasted, 1-2 minutes on each side. Rub the garlic all over.

Place the tuna in a food processor and pulse until ground. Transfer the tuna to a bowl and add the rosemary, grill seasoning, orange zest, Worcestershire sauce and vinegar and a liberal drizzle of EVOO.

Brush the onion slices with EVOO and grill them until tender, 3-4 minutes on each side.

While the onions cook, ready the burgers to go on the grill by forming 4 large patties. Grill the patties with the lid down for 2 minutes on each side for rare and up to 5 minutes on each side for well-done. A minute before taking the burgers off the grill, top with an onion slice and 2 slices of cheese. Place the grilled bread on a platter, top with the orange slices, radicchio and burgers. Season with salt and pepper and enjoy!

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