A bit of a gloomy day here today, but still warm and humid. Somehow its not so bad when the sun is shining, but when its dull and blah, its just blah.
In hot and humid weather nobody feels like really cooking. I don't anyways, and I know I am not alone in that. I still want to eat something nutritious and tasty however and so I try to prepare things that are designed to use the least amount of heat as possible and to get me in and out of the kitchen quickly!
These Tuna Melt Sliders do all that and more! Quick and easy to make. Cheesy and rich, and designed to get you in and out of the kitchen as quickly as possible.
Yes, they do require having the oven on, but I dare say you could also make them in the air fryer, or even on the outdoor grill over low heat with the lid down. You can correct me if I am wrong!
I have always loved tuna melts and I have always enjoyed sliders. It made common sense to me to put the both together into one delicious tuna melt slider sandwich!
I did a search online to see if anyone else had done the same and to see how it had worked for them. I found two recipes. One here, and one here. Both served as inspiration for my own version sandwich.
The original recipes both made twelve servings. Far too much for me to justify cooking for myself, living all on my own, and I am not expecting any company, not today at any rate.
I decided to cut the recipes in half, but that was still a bit much. Six sliders. Nope. I then decided to use only four slider buns, with 1/2 of the filling and create a sandwich that was generously filled and more like a meal rather than a snack.
I am of an age now where I just can't eat things like that for snacks. I can remember when I was younger my ex husband and I would order a pizza and eat it in the evening before we went to bed, or cook a whole box of macaroni and cheese and eat that. I just do not have that kind of appetite anymore.
I eat my breakfast, and then one meal a day. I do nibble on other bits the rest of the day. I might have some toast or a salad, but nothing substantial and I certainly could not eat a hot filled sandwich as a snack! (This is not meant as a criticism of those who can!)
Some pretty simple ingredients. You know me. I am not a faffy kind of a person. Simple works best for me, and in this economy, who can afford extravagant! These are a great store cupboard option.
- 1 tin (6 ounces/170g) tin of solid albacore tuna, drained very well
- 1 TBS minced red onion, soaked in cold water for 5 minutes, then drained very well
- 1 tsp minced flat leaf parsley,, or 1/2 tsp dried parsley flakes
- 2 TBS good quality full fat mayonnaise
- 1/2 TBS Dijon mustard
- 1 1/2 TBS sweet pickle relish
- fine sea salt and black pepper to taste
- 1 TBS fresh lemon juice
you will also need:
- 4 slider style rolls
- additional mayonnaise to spread
- 1/2 cup (115g) grated sharp cheddar cheese (I used white cheddar)
- 1 TBS butter, melted
- 1 tsp Dijon mustard
- 1/2 tsp onion powder (not salt)
- parsley flakes
I just happened to have some parsley in the fridge which needed using up. By all means use dried parsley flakes if that is all you have. You will need roughly half the amount if using dried.
I like to use albacore tuna. It is the best, responsibly fished and just tastes better than any other kind. I buy the solid, but if you can't afford that, then just use the kind of tuna fish that you can afford!
If you don't have red onion, you can use white or even green. The idea is to have a sharp flavor to contrast with all of the other ingredients. Onion is the best thing for that. It doesn't really matter what color you choose to use.
Use the best mayonnaise that you can afford or that you enjoy. I like Hellman's. I don't recommend Miracle Whip. I also used Maille Dijon mustard because that is what I have in my fridge.
In the UK, I used to used the Heinz dill relish. It is not quite a sweet as North American pickle relish, but it will work very well.
HOW TO MAKE TUNA MELT SLIDERS (SMALL BATCH)
These are very easy to make and cook very quickly. Perfect for a midweek supper.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish, large enough to hold the buns in one layer.
Flake the drained tuna into a bowl. Add the drained onion, the pickle relish, Dijon mustard, mayonnaise, lemon juice, parsley flakes and salt and pepper. Mix everything together well.
Cut the rolls in half horizontally through the middle. I like to keep it as one sheet of four buns, still attached together.
Place the bottom into the baking dish, cut side up, and spread with some mayonnaise. Pile the tuna filling on top, spreading it out to cover the bun halves completely. Sprinkle the cheddar cheese evenly over top. Spread the cut side of the tops of the rolls with some mayonnaise and place, cut side down, on top of the cheese, pressing down lightly.
Whisk the melted butter, onion powder, and Dijon mustard together. Brush over top of the buns and sprinkle with a few parsley flakes.
Cover tightly with a sheet of aluminum foil. Bake in the preheated oven for 10 minutes. Remove the foil, return to the oven and bake for 5 minutes longer.
Remove from the oven and leave to sit for 5 minutes and then serve, cut into single buns, with some potato chips on the side if desired.
These were really delicious. The buns stayed nice and soft and the melted butter topping added a really nice and flavorful touch. I thought the filling was beautifully ample. I hate a sandwich with a stingy filling.
A bit messy to eat, but the bits that fell out were really scrummy scooped up with a potato chip! (Don't judge, lol.) All in all this made for a really tasty weeknight supper!
HOT HAM & CHEESE SANDWICH WITH BACON & CARAMELIZED ONIONS - I know that sounds like a real mouthful, but it is a really tasty mouthful! These really are very easy to make. Probably the most time consuming part is the caramelizing of the onions. If you are not keen you can always leave them out, but I highly recommend you do make them as they really add to the deliciousness of this tasty sandwich! Sized for one, but easily amped up to feed more.
RUSTIC ITALIAN BAKED SANDWICH - Thin bread focaccia buns stuffed with deli ham and salami, cheese, hot peppers and olives. Baked until the flavors are beautifully melded together. This is quite simply one of my favorite hot sandwiches to make and to eat. If you can't get the thin breads, you can use regular, but the carb count will be double. Still delicious however!
Yield: 2
Tuna Melt Sliders
Prep time: 10 MinCook time: 15 MinInactive time: 5 MinTotal time: 30 Min
Quick, easy to make, cheesy and delicious! These make a great midweek supper with some potato chips on the side. Generously filled they feed two people quite sufficiently and make a perfect main dish.
Ingredients
- 1 tin (6 ounces/170g) tin of solid albacore tuna, drained very well
- 1 TBS minced red onion, soaked in cold water for 5 minutes, then drained very well
- 1 tsp minced flat leaf parsley,, or 1/2 tsp dried parsley flakes
- 2 TBS good quality full fat mayonnaise
- 1/2 TBS Dijon mustard
- 1 1/2 TBS sweet pickle relish
- fine sea salt and black pepper to taste
- 1 TBS fresh lemon juice
you will also need:
- 4 slider style rolls
- additional mayonnaise to spread
- 1/2 cup (115g) grated sharp cheddar cheese (I used white cheddar)
- 1 TBS butter, melted
- 1 tsp Dijon mustard
- 1/2 tsp onion powder (not salt)
- parsley flakes
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish, large enough to hold the buns in one layer.
- Flake the drained tuna into a bowl. Add the drained onion, the pickle relish, Dijon mustard, mayonnaise, lemon juice, parsley flakes and salt and pepper. Mix everything together well.
- Cut the rolls in half horizontally through the middle. I like to keep it as one sheet of four buns, still attached together.
- Place the bottom into the baking dish, cut side up, and spread with some mayonnaise. Pile the tuna filling on top, spreading it out to cover the bun halves completely. Sprinkle the cheddar cheese evenly over top. Spread the cut side of the tops of the rolls with some mayonnaise and place, cut side down, on top of the cheese, pressing down lightly.
- Whisk the melted butter, onion powder, and Dijon mustard together. Brush over top of the buns and sprinkle with a few parsley flakes.
- Cover tightly with a sheet of aluminum foil. Bake in the preheated oven for 10 minutes. Remove the foil, return to the oven and bake for 5 minutes longer.
- Remove from the oven and leave to sit for 5 minutes and then serve, cut into single buns, with some potato chips on the side if desired.
Thanks so much for visiting! Do come again!
My kids loved this. I used to use a hotdog bun,fill and wrap in tinfoil. A little less messy lol.
ReplyDeleteAhhh Tuna Tug Boats! At least that is what we called them: https://www.theenglishkitchen.co/2016/02/tuna-tug-boats.html
DeleteVery tasty indeed!