Italian Tuna-Melt Burgers Rachael Ray   From Every Day with Rachael Ray June-July 2006 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 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 1. Preheat a grill or a grill pan to medium-high. Drizzle the bread with EVOO and grill until toasted, 1 to 2 minutes on each side. Rub the garlic all over. 2. 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. 3. Brush the onion slices with EVOO and grill them until tender, 3 to 4 minutes on each side. 4. 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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