Appetizer Finger Rolls

Demonstrated by: Petty Officer Terry Moller, United States Navy
Ship to Shore Recipes with the United States Navy - 2002

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Ingredients:

12 finger rolls butter
cream cheese (8 oz pkg)
1 (8 oz) can of crushed pineapple (drained)
mayonnaise
1 (6 1/2 oz) can of tuna
1 tablespoon lemon juice
salt and pepper to taste
quartered lemon slices
quartered cucumber slices

Directions:

Cut 12 finger rolls* into halves; spread lightly with butter. Spread with desired topping.& Garnish with sliced stuffed olives, quartered lemon slices, quartered cucumber slices, or thinly sliced radishes. Makes 24 rolls.

Pineapple-Cream Cheese Topping:
Combine 8 oz of soft cream cheese, 1 (8 oz) can of crushed pineapple (drained), and 1 tablespoon of mayonnaise; mix well.

Tuna Topping:
Combine 1 (6 1/2 oz) can of tuna (drained and flaked), 3 tablespoons mayonnaise, 1 tablespoon lemon juice, and salt and pepper to taste; mix well.

*French or sour dough baguettes, sliced diagonally, can be substituted.

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