Best Sarasotas Perfect Fresh Tuna Sliders Recipes

TUNA SLIDERS

Tuna Sliders image

I like to make these on a Saturday for lunch! They go down good! From "cookingclub.com"

Provided by Angela Pietrantonio

Time 10m

Number Of Ingredients 10

Ingredients

1/4 c mayonnaise
1/4 c finely chopped celery
2 Tbsp minced shallots
4 tsp chopped fresh tarragon
2 tsp grated lemon peel
1/8 tsp black pepper
1 (12-oz.) can water-packed tuna, well-drained
12 small cocktail buns (3 inches), split
3 boston lettuce leaves, each cut into 4 pieces
2 small tomatoes, each cut into 6 slices

Steps:

1. 1. Combine mayonnaise, celery, shallots, tarragon, lemon peel and pepper in small bowl. Add tuna; lightly toss until combined.
2. 2. Line bottoms of buns with lettuce. Top each with 2 tablespoons tuna mixture, 1 tomato slice and top of buns.
3. 3 points per slider

ALBACORE TUNA SLIDERS

Albacore Tuna Sliders image

This quick, easy, and delicious recipe features a seared whole piece of tuna loin that's seared on a grill and then cut into slices and slid into brioche buns. Okay, so these are also technically sandwiches. If you're wondering why these slides are here instead of in the sandwich chapter, there are two reasons. The first is that Anders thought there needed to be a tuna option in Tuesday-Night Tuna. But the other reason is less pedantic: these are easy to make on a weeknight and make a fantastic dinner for four. Anders serves these with Pike Place Fish Smoked Walla Walla Onion Tartar Sauce, but you can serve it with any tartar-style sauce.

Categories Sandwich Quick & Easy Backyard BBQ Dinner Tuna Grill Grill/Barbecue Party

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound albacore tuna loin (ask for a piece off the front end, for even thickness)
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons Northwest Seafood Seasoning
1/2 teaspoon crushed red pepper flakes
Slider buns, brioche, if possible
1 medium heirloom tomato or other ripe beefsteak tomato, thinly sliced
Arugula leaves, rinsed and dried
Tartar sauce, such as Pike Place Fish Smoked Walla Walla Onion Tartar Sauce

Steps:

Remove the skin from the tuna and score the flesh every inch with a knife, as if you were making steaks. Repeat on all sides, but make sure not to cut all the way through.
Mix the soy sauce, olive oil, seafood seasoning, and red pepper flakes in a small bowl. Using a basting brush, brush the mixture on all sides of the tuna, making sure to get some marinade inside the scored parts of the fish, so it's well coated. Marinate at room temperature for 15 to 20 minutes.
Preheat a grill to high. Make sure the grates are clean and well oiled. Put the tuna directly on the grill and cook for about 2 to 3 minutes on each side, or 6 minutes total for rare. During the last minute of cooking, toast the buns on the grill. Slice the tuna into four sections along score lines. Serve on the buns with sliced tomato, arugula, and your favorite condiment.

TUNA MELT SLIDERS

Tuna Melt Sliders image

A classic tuna melt goes to the next level when it's served on a sweet Hawaiian roll and baked in garlic butter sauce! These Tuna Melt Sliders are a convenient, make ahead lunch or easy dinner recipe that the whole family will love!

Provided by Blair Lonergan

Categories Appetizer Dinner Lunch

Time 45m

Number Of Ingredients 13

Ingredients

10 ounces canned tuna, drained
½ cup finely diced celery
½ cup light mayonnaise
1 tablespoon sweet pickle relish
¼ teaspoon salt
¼ teaspoon pepper
1 (12 ounce) package of King's Hawaiian sweet rolls, split
3 slices American cheese, quartered
½ cup (1 stick) butter
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1 ½ teaspoons Worcestershire sauce
¼ teaspoon garlic powder

Steps:

In a medium bowl, use a fork to mix the tuna, celery, mayonnaise, pickle relish, salt and pepper.
Spread tuna salad on bottom of rolls. Place ¼ slice of American cheese on each. Replace tops.
Arrange sandwiches in a single layer in a greased 8-inch-square baking pan.
In a small skillet, melt butter over medium heat. Add onion; cook and stir 1-2 minutes.
Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved.
Pour butter sauce over sandwiches.
Cover with aluminum foil and refrigerate for at least 2 hours (or overnight).
Preheat oven to 350 degrees F. Bake sliders, covered, for 25 minutes.
Remove foil and bake uncovered for an additional 5 minutes or until golden brown on top.

Nutrition Facts : ServingSize 1 slider, Calories 231 kcal, Carbohydrate 18 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 438 mg, Sugar 6 g

SARASOTA'S PERFECT FRESH TUNA SLIDERS

Sarasota's Perfect Fresh Tuna Sliders image

I made these years ago ... before sliders were called sliders. They were just called mini burgers or sandwiches, etc. We had a friend who often caught fresh tuna on his trips to the FL Keys, and we were lucky enough to get some of it; so I made these as "full size" sandwiches, but for my son and some of our friends kids, made mini sized ones. Everyone loved them so much I started making them "mini" all the time. This really only works with fresh tuna, and honestly never tried it with any canned. But, don't think you need the 2-3" fresh ahi grade tuna for this - some of the frozen or fresh tuna steaks available right in the grocery store work just fine. They are a bit more expensive than a plain burger, however, for a BBQ, dinner party, game night or a special night, these are a lot of fun and very very easy to make. A simple "kicked up" pickled mayo over fresh grilled tuna with fresh baby Bibb or Boston lettuce makes this a simple sandwich to put together. Now you can always add cheese, even sliced tomatoes if you want, but I like it as is. Two secrets ... make sure to use fresh tuna and a good soft whole wheat dinner roll (I got mine right at my local store, doesn't have to be anything special).

Provided by SarasotaCook

Categories < 30 Mins

Time 20m

Yield 8 Sliders, 8 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 fresh tuna steaks (I can't give an exact weight, but you want the tuna about 1/2-3/8-inch thick and you want 8 pieces t)
8 whole wheat dinner rolls (I prefer the soft kind, not a hard crust)
bibb lettuce (Boston or any soft lettuce will work well)
1 small cucumber, paper thin sliced (approximately 6 slices per sandwich)
lemon pepper
pepper
salt
butter
2/3 mayonnaise
3 tablespoons sweet pickles, fine chopped
1 teaspoon capers
2 tablespoons black olives, chopped
1 small garlic clove, fine minced
2 teaspoons cider vinegar
tomatoes
cheese

Steps:

Dressing or Sauce -- Mix the mayo, pickles, capers, olives, garlic, and cider vinegar and chill until ready to use.
Cucumbers -- Spread the slices out on a plate and season lightly with salt and pepper. Let them rest until you are ready to make the sandwiches.
Tuna -- Cut the tuna steak into 8 pieces so they will fit on the rolls. Season both sides well with the lemon pepper and salt and let them come to almost room temperature. You don't want to cook cold fish.
Rolls -- I like to grill these ahead because the tuna cooks so quickly. Just cut the rolls in half, spread with butter, then lightly grill using the same grill or pan you will be using for the tuna. You can also broil them if you prefer - just a light brown color is all you need.
Grill -- I use a grill pan, but a simple saute pan will work. On medium high to high heat, grill or saute the tuna on each side, just 2-3 minutes tops. You want the outside to turn a white opaque color, but the inside will remain pink and medium rare. Don't over cook them. Remove the tuna from the pan or grill, and let it rest while you put the sandwiches together.
Sliders -- Spread the mayo mix on each roll, top and bottom, then top with the tuna steak, 6 cucumber slices per sandwich, and lettuce. Secure with a toothpick and it's done.
Serve -- Enjoy! They are easy, quick, simple flavors. They are perfect room temperature which makes them great for a BBQ. And remember, you can always add tomato slices or cheese if you want but I think they are perfect as is.