Tuesday, July 9, 2013

Tuna Lemon Pepper Sliders

Since they first became popular, I have always loved the idea of having a slider instead of a huge hamburger or sandwich. They are the perfect size for an appetizer, party food, or for dinner with a few small sides. These turned out so delicious and were surprisingly easy to throw together for a quick meal. Neal loved them too and told me to put them on the "permanent-and-never-forgotten" menu - not a problem for this girl! I topped off the mini-size patties with a homemade tartar sauce, tomato and lettuce, all piled in between a King's Hawaiian roll which added just a hint of sweetness to the savory tuna and pickle flavors. This will definitely become a go-to on my summer menu and I can't wait to make them again! (Picture and recipe adapted from Lauren's Latest)

  • 2 5 oz. cans chunk light tuna, drained well
  • 2 chopped green onions
  • 1 egg
  • 3 Tbsp. bread crumbs
  • 1 tsp. lemon pepper seasoning
  • 2 Tbsp. butter
Tartar Sauce:
  • 1/3 cup mayonnaise
  • 2 Tbsp. relish OR 3 Tbsp. chopped dill pickle
  • 1/2 lemon, juiced
  • dash of paprika
  • 1/2 tsp. dried dill
  • 6 King's Hawaiian Rolls
  • 6 slices of Roma tomato
  • 6 lettuce leaves
In a medium bowl, combine the tuna, onions, egg, bread crumbs and lemon pepper seasoning together. Mixture should be thick and hold together when formed into patties. If they don't, add more bread crumbs until they hold together. Form into 6 even patties, about 3/4 inch thick.

In a large skillet, melt the butter over medium heat. Place patties into the hot pan and cook about 4 minutes on each side or until brown. Remove from pan and set aside.

While the patties are cooking, mix together the ingredients for the tartar sauce in a small bowl.

To assemble the sliders, slice each roll in half and spread on a generous scoop of tartar sauce. Layer with a tuna patty, tomato slice and lettuce leave. Serve immediately.

1 comment:

  1. This sounds wonderful!! I will make iT for dinner tomorrow night.... It is always fun to Try your wonderful recipes! Love, the new Grandma from UT