Day 2 of 8 ingredients or less recipes, and now only 7 days until Christmas! This recipe is a Yoder family favorite. If you’ve ever been to a Yoder Family soiree, you’ve probably had these. They’re easy to put together and you can make a lot in a little amount of time! Plus, they’re eight ingredients on less! One of the weird things about this recipe is the rye cocktail bread, it’s better if it’s older. Don’t ask me why, but if you get these a week or two before you actually make them, they taste better. We always like to say it’s the bread aging, but I have a feeling it has something to do with the rye and it amplifying flavor the older it gets. Don’t get me wrong, they’ll taste fine if you get them at the store the same day, but if you ‘age the bread’ they do taste a bit better!
These are great for a crowd! You’ll have a hard time keeping these on a plate as they’ll be gone quickly! Now the green olive garnishes are totally optional. When we make them in our family, we do a tray with and one without olives (I don’t know what’s wrong with all you olive haters!). But grab a baking sheet and let’s get cooking!
**Do note this recipe makes about 45-50 tuna ryes, super easy to double if you need more!
- 1 pack of cocktail rye breads (usually found in the deli department of grocery stores)
- 2 – 5oz cans of tuna (in our house we really like the Genova Tuna in extra virgin olive oil, we buy it in bulk at Costco)
- 2 T of finely chopped onion
- 1/2 cup of finely chopped carrot (about one large carrot or two small carrots)
- 2/3 cup finely chopped celery (about 2 full stalks or 4 heart stalks)
- 1 heaping T of dill relish
- 1/2 cup of low-fat mayo
- 11-12 slices of swiss cheese cut into quarters
- Salt and ground pepper to taste
***Optional Ingredient: Green olives for top garnish, they just make them look pretty and add a festive flair! You can also use capers or pickled jalapeno for a spicy touch!***
Preheat oven to 350°. On two large baking sheets, cover in parchment paper and layout all of the cocktail ryes. Open cans of tuna and drain. Place in a large bowl. With a fork break down tuna chunks into smaller pieces. Finally chop up onion, carrot, and celery. Add to bowl. Add dill relish, mayo, salt, and pepper. Mix everything until well combined. Now place spoonfuls of tuna onto each tuna rye, spreading evenly on each piece. Once all cocktail ryes have tuna on them, place quartered piece of cheese on each rye. If you’re using olives or other garnishes, place on top of cheese. Place in oven and cook for about 20 minutes or until cheese has melted and edges have begun to turn light golden brown. Remove from oven and enjoy immediately. Great cold too for leftovers the next day (if there are leftovers!).