Italian Tuna-Melt Burgers

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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