Savory Tuna Slider Recipe

Savory Tuna Slider Recipe
When I cook, wasting food is out of the question. However, I am usually left with half of a bag of stuffing mix when I cook a turkey or make oven roasted chicken. That bothers me, since I use great stuffing mixes from Pepperidge Farm or Orowheat. Recently, I found an answer to this dilemma. Throw the stuffing mix into my KitchenAid food processor and turn it into crumbs. This gives me savory seasoned bread crumbs that I can store in freezer bags. They work well for dredging food that I am going to fry or in any recipe that calls for seasoned bread crumbs. These crumbs work especially well with poultry, pork, or fish.

Who doesn’t like a slider? Sliders are those small sandwiches with a large taste that satisfy your hunger when you just don’t want a huge amount of food. Where do you get the tiny slider buns? I usually use the small cocktail buns from my grocery store’s bakery. However, if you want really small buns, you can ask your local bakery to make you some. Be sure to allow several days for the bakery to work your request into their baking schedule. Or, get out your favorite roll recipe, and bake your own special slider buns. Use any small, tasty buns to create Savory Tuna Sliders. They are delicious, easy and inexpensive to make.

Savory Tuna Slider Recipe (Makes 4 slider sandwiches)


1/3 cup breading mix (I use the Hy-Vee brand. It’s inexpensive and works well.)
1/3 cup cornmeal
1- 5 ounce can of tuna, drained and flaked
2 teaspoons canola or olive oil (if it is water packed)
1 egg
1/2 cup crumbs made from stuffing mix (or your favorite fine, seasoned bread crumbs)
½ cup oil for frying
4 slider buns-sliced
Tartar sauce (see the recipe below, or use your favorite tartar sauce)
Baby lettuces to dress the slider sandwiches (if desired)


Stir the breading mix and cornmeal together in a flat bottomed bowl and set aside.

Add the drained tuna to a small bowl. Using a fork, mash the tuna until it is almost smooth. If you are adding oil to water packed tuna, do it in this step. Incorporate the egg into the tuna mixture until it is totally mixed. Add the stuffing crumbs and stir the mixture until it is the crumbs are completely blended in. The tuna mixture will be very stiff. Divide it into 4 small balls. Flatten them one at a time and dredge them into the breading and cornmeal mixture. Reserve one small pinch of tuna mixture. Let the tuna patties stand in the breading mixture.

Pour the oil into a heavy skillet and heat it on medium heat. Put the pinch of tuna mixture into the oil. When it sizzles, the oil is ready. Gently dredge each pattie one more time. Place them in the pan. Fry the patties on medium-low temperature for about 3-3 ½ minutes, or until the first side becomes golden brown. Turn the patties over and cook the second side until they are golden brown on both sides, about 3-3 ½ minutes.

Remove them to a plate and drain on a paper towel.

Tartar Sauce Recipe


½ cup of mayonnaise
2 heaping tablespoons full of pickle relish ( I use Claussen Sweet Pickle Relish)
1 teaspoon of coarsely grated onion and its juice
¼ teaspoon dill weed


In a small bowl, mix the mayonnaise, pickle relish, grated onion and its juice, and dill weed until all ingredients are completely mixed. Set aside, covered, in the refrigerator, if you are not going to use it immediately.

Assembling the Sliders:

Place each sliced slider bun on a plate. Open the slider buns, so that they are flat. Cover each side with tartar sauce. Place lettuce on the bottom bun. Put the tuna pattie on top of the lettuce. Cover the tuna pattie with the top half of the bun. Press gently on the top bun. Serve these with a salad.

Pairs Well With:

Chopped Salad Recipe
Marinated Vegetable Salad Recipe
Broccoli Side Salad Dish Recipe

There has been information in the press about mercury in tuna and its effect on the nervous system. This has caused some concern at our house, although it has been difficult for me to find definitive studies when searching the web. The Mayo Clinic advises pregnant women to avoid eating large amounts of canned tuna. This is especially true for albacore tuna or tuna steaks. I limit my tuna to no more than one time a week. That being said, I love tuna. It’s great to make patties or salads for sandwiches. Used in moderation, tuna can be an inexpensive way to feed your family a high quality protein. If you are very concerned about canned tuna, substitute canned salmon, instead. Salmon is not generally associated with mercury contamination.

When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.

You Should Also Read:
Chopped Salad Recipe
Marinated Vegetable Salad Recipe
Broccoli Salad Side Dish Recipe

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2022 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.