Tuna Sliders
Prep Time
Serves
Cooking Mode
2 cans Albacore Solid White Tuna in Water, drained
3 tbsp mayonnaise style dressing, divided
3 garlic dill pickles, finely diced
1 stalk celery, including leaves, finely chopped
1 lemon
pinch of salt
1 tbsp chopped fresh dill
1 egg
1 tbsp canola oil (approx.)
¾ cup shredded and loosely packed white cheddar cheese
8 small dinner rolls
½ English cucumber, sliced
2 cans Albacore Solid White Tuna in Water, drained
3 tbsp mayonnaise style dressing, divided
3 garlic dill pickles, finely diced
1 stalk celery, including leaves, finely chopped
1 lemon
pinch of salt
1 tbsp chopped fresh dill
1 egg
1 tbsp canola oil (approx.)
¾ cup shredded and loosely packed white cheddar cheese
8 small dinner rolls
½ English cucumber, sliced
Directions
1In a medium bowl, mash tuna with 2 tbsp (30 mL) mayonnaise. Add pickles, celery, 1 tsp (5 mL) lemon zest, 1 tbsp (15 mL) lemon juice, salt and dill. Add egg and mix until combined.
2In a large skillet, heat half of canola oil over medium-high heat. Add tuna to hot oil by the spoonful. Press lightly to flatten. Patties should be about 2 in. (5 cm) in diameter and about 1/4 - to 1/2 -in. (5 mm to 1 cm) thick.
3After 5 to 7 min., flip patties over, add more oil, if needed, and cook until golden brown. When patties are nearly ready, top with cheese, cover, reduce heat and let cheese melt.
4Spread dinner rolls lightly with mayonnaise. Add cucumber slices, hot tuna patties and serve.
Disclaimer
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Personal Note
Personal Note
