Caesar Salad Tuna Burgers on Garlic Crostini

Ingredients Tuna Burgers:

1 1/4 lbs tuna, cut into small cubes and kept well chilled

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground ginger

1/2 teaspoon freshly ground black pepper

kosher salt and black pepper to taste

3 Tbsp Filippo Berio extra virgin olive oil

4 romaine lettuce leaves

1/4 cup freshly shaved or grated Parmesan cheese
romaine lettuce leaves (optional)

Garlic Crostini:

sourdough bread, cut out circles using a cookie cutter

4 Tbsp Filippo Berio extra virgin olive oil

4 cloves garlic, mashed

Directions:
Take the chilled tuna, minced garlic, cumin, ginger, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper and pulse in a food processor with a sharp blade only until ground. Lightly shape into four 3/4-inch thick patties, shaping to fit the bread rounds.

In a large non-stick pan over medium high heat add the oil. When hot add the tuna burgers and sear on both sides, approximately 2 minutes per side or until medium rare inside. Season with kosher salt and freshly ground black pepper, as desired. Meanwhile brush both sides of bread rounds lightly with Filippo Berio Extra Virgin Olive Oil. With the remaining oil, after the tuna is removed, brown bread on both sides, until lightly toasted, turning once. Remove bread from pan; spread 1 side of each slice with a garlic quarter. Place lettuce leaves the Crostini, top each with a burger.