Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Tuna Burgers with Pepperoncini and Basil

• 4 slices rye bread
• 3 tablespoons butter
• ½ cup mayonnaise
• 4 large pepperoncini, 2 chopped - 2 left whole
• 10 large basil leaves, 6 chopped - 4 left whole
• 2 tablespoons capers
• 8 ounces fresh tuna, diced
• 4 ounces smoked tuna, diced
• salt and pepper to taste
• flour for dredging
• 2 eggs, lightly beaten
• 1 cup panko breadcrumbs
• 3 tablespoons vegetable oil
• juice and zest of 1 lemon

Serves 2

Toast slices of rye bread in a pan with butter until golden brown, reserve. In a medium bowl, combine the mayonaisse, chopped pepperoncini, chopped basil and capers. Reserve half and add both tunas to the remaining half. Season tuna mixture with salt and pepper and divide into 2 "burgers". Dredge each burger in flour and then dip in egg. Finally coat well with panko breadcrumbs.

Heat a large sauté pan over medium-high heat. When oil is hot, add tuna burgers to the pan and pan fry about 2 minutes per side, or until golden brown but still slightly rare in center. Drain on paper towels. Meanwhile, stir juice and zest of lemon into the remaining mayonnaise mixture and spread on 2 bread slices. Place tuna burgers on top of bread and spread remaining mayonnaise sauce on top of tuna. Place 2 basil leaves on top of tuna and top with remaining bread slices. Spear each remaining pepperoncini with a toothpick and insert one into each sandwich to secure. Serve.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.