Instead of combining the dry ingredients with the olive oil I rubbed it into the roast and patted the herb/breadcrumb mixture onto the roast. I turned up the temp towrd the last 10 minutes to brown the crust and add a crunch to it. Overall a very good recipe.

Reviewed On: Nov. 21, 2008

I made this recipe and enjoyed it quite much. When preparing I cubed the Ahi and threw it into a food processor on the chop setting which gave the tuna almost a ground beef like consistency. I found this easier than hand mincing and made for well mixed burgers with no chunks. I also took the advice of other reviewers and used around 3 cloves of minced garlic instead of garlic salt. As some reviewers were saying the burgurs came out a bit bland I added a 1/4 cup of dried parmesan to give it a bit more flavor. I will be making this recipe again.

Reviewed On: Nov. 6, 2008

I really liked this recipe, and so did the company I had over that night. The only thing I did differently is to put the chicken in the broiler for a few minutes to make the cheddar/breadcrumb topping crunchy and crispy. I also used a garlic and parsley seasoned breadcrumb mixture instead of the plain kind. Will be making again.

Reviewed On: Oct. 8, 2008