Ingredients:

5 slice crusty Italian bread, each 1 inch thick
1 can (6 ounces) tuna, packed in olive oil
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
.5 teaspoon salt
.25 teaspoon coarsely ground black pepper.
1 bunch (about 1 1/2 cups) fresh basil leaves, chopped
2 medium tomatoes, finely chopped
.25 teaspoon salt
.125 teaspoon coarsely ground black pepper

Methods:

1. Into medium bowl, tear 1 slice bread into 1/4-inch pieces. Reserve remaining bread to toast later.
2. Drain tuna, reserving 1 teaspoon olive oil. Place tuna in bowl with bread; add beans, 1 cup chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
3. With potato masher or fork, mix until evenly blended and most of the beans are mashed. With hands, shape mixture into four 3-inch round patties.
4. In nonstick 12-inch skillet, heat reserved olive oil over medium-high heat until hot. Add patties and cook 6 to 8 minutes or until golden and heated through, turning over once.
5. Meanwhile, in a small bowl, toss tomatoes with remaining 1/2 cup chopped basil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper; set aside tomato salsa. Toast reserved bread slices.
6. Serve each burger on toasted bread slice topped with tomato-basil salsa.