Tuna Sliders
Makes 24 sliders. Cut the recipe in half for a smaller board (to make 12 sliders and serve 6).
Ingredients
- 4 cans albacore tuna, drained
- 1 cup mayo, or avocado mayo
- 3-4 Tbsp. grated red onion
- 2 dozen Rhodes Bake N’ Serve Soft Yeast Rolls
- 12 oz Pepper Jack cheese, 12 slices cut into fourths
- 1-2 cups Sweet and sour sliced pickles
- 1 head iceberg lettuce
- 6 Roma tomatoes, cut into 4 slices
Make the big board:
- 24 oz carrot sticks
- 24 oz celery sticks
- 12 oz broccoli florets
- 2 8 oz cartelized onion dip
- Potato Chips
- Fritos
Instructions
- On a large board or platter, place the dip in the center of the board. Arrange the vegetables around it.
- For the next layer, place the potato chips and Fritos.
- For tuna mixture, empty drained tuna into a large bowl. Mix with a fork, adding the mayonnaise and grated red onion.
- Heat the dinner rolls according to package directions.
- Slice (but not completely through), and add 2 Tbsp. tuna mixture.
- Place cheese on top, and place the top of the roll back over the cheese. Place all the rolls in a baking pan and cover with foil.
- Bake the rolls at 350 degrees for additional 10-15 minutes, until the cheese is melted. Remove foil.
- Add a thick slick of tomato, iceberg lettuce chunk, and 2 pickles. After assembled, place a “skewer” or long appetizer toothpick in the center. Place the 24 tuna melts around the outside of the board. SERVE!
Notes
Originally posted on RE January 2019.