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

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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.