Appetizer Finger Rolls
Demonstrated by: Petty Officer Terry Moller, United States Navy
Ship to Shore Recipes with the United States Navy - 2002
12 finger rolls butter
cream cheese (8 oz pkg)
1 (8 oz) can of crushed pineapple (drained)
1 (6 1/2 oz) can of tuna
1 tablespoon lemon juice
salt and pepper to taste
quartered lemon slices
quartered cucumber slices
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.
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.