Ingredients:
4 slices crusty bread, cut from a wide round loaf ( 1-inch thick slices)
extra virgin olive oil
1 garlic cloves, peeled and smashed
3 (8 ounce) tuna steaks, cut into large chunks
3 sprigs fresh rosemary, leaves stripped and finely chopped ( a couple of tablespoons)
1 tablespoon McCormick’s Montreal Brand steak seasoning
1 navel oranges ( 2 teaspoons of the zest reserved, then peeled and thinly sliced crosswise)
1 teaspoon Worcestershire sauce
2 teaspoons aged balsamic vinegar
4 slices red onions ( thick slicees)
8 slices Fontina cheese ( thin slices)
2 cups shredded radicchio or 2 cups arugula or 2 cups baby spinach
salt
pepper
Directions:
Preheat a grill pan or grill to medium-high heat.
Drizzle the bread with olive oil; grill bread until toasted (1-2 minutes on each side); rub the garlic all over the bread.
Add the tuna to the container of a food processor; pulse until tuna is ground.
Transfer tuna to a bowl; add in the rosemary, steak seasoning, orange zest, Worcestershire sauce, vinegar, and a liberal drizzle of extra-virgin olive oil; mix to combine.
Brush the onion slices with olive oil and grill them 3-4 minutes on each side or until tender.
While the onions are cooking, get the burgers ready 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 two slices of cheese.
Place the grilled bread on a platter; top with the orange slices, radicchio, and burgers.
Season with salt and pepper; enjoy.
Servings: 4
Time preparation: 30 min.
Time total: 48 min.