Sarasotas Perfect Fresh Tuna Sliders Recipes

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.

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.

Steps:

• Pasta -- Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
• Salad -- Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
• Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons) to the pasta and toss well. I reserve a couple of spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta. I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
• Chill -- Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
• Garnish and Serve -- I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
• As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread -- ENJOY!

Steps:

• Cheese Mix -- Simply mix the mayo, parmesan and pepper in a small bowl.
• Bread -- With a round 1" cookie cutter, cut out circles of the bread and place on a cookie sheet. Top with a hearty spread of the parmesan mix.
• Bake -- Broil until golden brown and puffed up. The time will depend on your oven. I broil on the second shelf down. Mine take about 5-6 minutes. Top with shallots and a light sprinkle of paprika. Optional to sprinkle on a few chives. ENJOY!

Steps:

• Arrange the English muffin halves on a cookie sheet and pop them under a broiler to toast.
• Meanwhile, drain and flake the tuna.
• Add 3/4 cup of cheese and the remaining ingredients.
• Mix thoroughly.
• Remove the toasted English muffins from the broiler. Spread with tuna mixture.
• Sprinkle remaining 1/4 cup of cheese over the tuna.
• Return to the broiler until cheese melts and starts to bubble.
• If you don't have Swiss cheese on hand, Monterrey Jack or Mozzarella make good substitutes.