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Tuna Sliders

Tuna Sliders

Here's a Japanese-inspired tuna slider recipe that's absolutely mouthwatering. A little green wasabi tobiko and spicy mayonnaise (both easily found at a Japanese supermarket) lend a kick to the fatty tuna, and just a little time in the refrigerator and a short trip to the grill are all that are needed to get these patties on some buns.

See all slider recipes.

Ingredients

  • 1 Pound fatty yellowfin tuna fillets, preferably the belly
  • 2 Tablespoons green wasabi tobiko
  • 6 Teaspoons spicy mayonnaise
  • 1 Ounce shallot, minced
  • 1/2 Ounce jalapeño, minced
  • Olive oil or cooking spray, for the grill
  • 1 Ounce ginger, minced
  • 1 firm-ripe avocado, peeled, pitted, and sliced thinly
  • 2 Tablespoons toasted sesame seeds
  • Twelve 1-ounce slider buns
  • 1/2 Cup shredded lettuce (optional)
  • 1 radish, sliced thinly, for garnish (optional)
  • 12 thin slices cucumber, for garnish (optional)

Tuna Melt Sliders

"A classic sandwich goes to the next level when it&rsquos served on a sweet Hawaiian roll and baked in garlic butter sauce! These Tuna Melt Sliders are a convenient, make ahead appetizer, lunch or easy dinner recipe that the whole family will love! Now, if you have little kids at home like I do, and if you&rsquore not sure that you can convince them to enjoy fish, please start with this recipe! Bonus? Adults love them, too! It&rsquos a simple meal option that pleases everyone at the table. The easy canned tuna melt recipe is prepared ahead of time so that the sandwiches are ready when you want them! Plus, the sandwiches are assembled like a Tuna Melt Casserole, offering an easy way to feed a crowd."

Cooking Vessel Size 8 x 8 Baking Pan

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2 of 20

Provolone and Broccoli Rabe Beef Sliders

Pleasantly bitter broccoli rabe gives sliders a sophisticated edge and introduces a likely unfamiliar veggie in a delicious way. The Italian flavors of broccoli rabe and provolone cheese may sound like an unlikely combination but make for a truly great family-friendly meal. Simply seasoned with salt and pepper, paprika, and Worcestershire, these succulent sliders are flavorful enough to please both kids and parents. Use Broccolini for a milder flavor. To create a truly terrific burger use quality 93% lean ground sirloin and premium whole wheat buns. Lean ground sirloin and reduced-fat cheese help keep fat and calories in check.


Spicy Ahi Tuna Sliders with Crispy Maui Onions Strings

I am a huge fan of sliders of all kinds. Those cute little three or four bite burgers that are on almost every pub or chophouse style restaurant appetizer and small plate menu.

When we go out to eat at those kinds of restaurants I often forego the main dish section of the menu and order a few small plates to share instead. Sliders are always one of those choices.

When my buddies at NoshOn.It asked me to participate in Burger Week I knew I wanted to make sliders.

This is probably the biggest blogger turn out yet that has been hosted by Nosh On it. Over 40 bloggers made burgers from sliders to breakfast burgers and any and every kind you could think of. Check them all out HERE. AND at the bottom of the post is the information on the BIG giveaway that is sponsored by Broil King.

Since I don’t eat beef, I knew I wanted to make something slightly different than the norm for a burger and I remembered I had been saving a recipe I had found years ago for ahi sliders, so I went digging through my recipe box to look for it. It’s literally a giant cardboard box used for packing/moving just stuffed with recipes. I also have a recipe confession. I used to steal recipes. Well, sort of.

I used to work in hospitals and clinics and whenever I had downtime I would hunt down magazines from patient rooms to pretend I was taking them back to the waiting room when really I was taking them to our work or break room to look through for good recipes and tear them out. Yup. I am that person. I would rip all of the recipes out of magazines.

And if the recipe was on one page and the photo on another? I would take both out. I would even take recipes out of magazines when I was the patient waiting for the dr. I was a total recipe klepto.

I am sure many people got mad reading those magazines with pages ripped out because often a story would be on one side of the recipe page. I didn’t care. Clearly I was reckless in my youth….stealing recipes and all.

I have quite the collection of torn out of magazine recipes. I even bought a binder with the intentions of hole punching and organizing the recipes. I never got so far as to completing that. The binder is at the bottom of the box under piles and piles of stolen recipes. Now I just take pics of recipes in magazines with my phone. I have a huge folder in my phone’s photo folder full of pics of recipes and menus.

My inspiration for these came from In Style circa March 2008. Their slider was a bit more basic than mine, and it had pickled ginger which I am not a fan of, the husband loves it, me not so much. However I am a huge fan of sunomono salad ( Japanese pickled cucumbers) and i’ts a salad I make fairly often, so I knew I wanted to replace the ginger with that.

I also wanted to have these sliders have the flavors of my favorite order when we go to sushi, the spicy tuna roll. I totally judge sushi restaurants on their spicy tuna roll.

I found out one secret ingredient to spicy tuna is a spice mixture found in Japanese or and Asian supermart called Togarachi. Its so good and spicy! That mixed with mayo and sriracha makes this ahi tuna slider really taste like a spicy tuna roll. I also sear the slider patties so they are still rare in the middle ( you can cook them more well done if desired) and these are melt in your mouth good.

The original recipe has a potato chip in each slider. I wanted to add in a little Hawaiian twist to the recipe so I went with my fave, Maui onions. And I deep fried them. More like flash fried, they are so thin that they didn’t take long to fry. I attempted baking them three times but since they are so thin the onions were burning before the coating got brown and crispy. So I lifted my self imposed frying ban ( Long story I attempted churros once, it wasn’t pretty, so I banned myself for life from ever frying again) and I quick fried these onion strings. Can I tell you I might just be back in the fry game? Just don’t ask for churros.

Like I said before, you can check out all the awesome burgers from #Burgerweek HERE, and below are the other bloggers that posted their awesome creations today with me. Check them all out too!


Tuna Melt Sliders Game Day Board

For this board, we served a classic white dip in the middle (caramelized onion dip), with carrots, celery, and broccoli for dipping. Read more about this epic board at this post Easy 3 Charcuterie Ideas for Hosting.

Or, add your favorite chips. Have you added large potato chips to a tuna sandwich? OH MY WORD. If not, you are missing out!

So we served this board with both potato chips and Fritos!

Assemble the board, and right before serving, add the warm (melted cheese) sliders around the outside of the board.


RECIPE |Sesame Crusted Seared Tuna Sliders with Wasabi Mayo

We recently took a trip to Turks & Caicos. The land of conch, clear waters and pure relaxation! Highly recommend taking your next beach vacay on the island, specifically on Grace Bay Beach if you’re on the hunt for a great place to recharge your batteries.

Now with that being said, I typically come back home from a trip with my head spinning full of ideas for new recipes. Trying the local fare, seeing different cultures prepare food and use spices in ways that you wouldn’t typically think of really gets my creative juices flowing. This recent trip to Turks was no exception.

On our last day on the beach I ordered some of their seared tuna sliders for lunch and they were perfection. So good in fact, I came back and immediately went into research mode trying to figure out how I could recreate these little heavenly sandwiches.

So this recipe for Sesame Crusted Seared Tuna Sliders is so simple that you can make it any night of the week for a healthy dinner or wow your friends at your next dinner party by whipping up these sliders as an appetizer!

Tell me about the tuna…

  1. You must use sushi grade tuna in order to sear and leave the inside rare. I get my fish from Central Market here in Dallas and it comes in frozen blocks like this.
  2. Thaw out your tuna 24 hours ahead of time if it is frozen, then set out for 30 minutes before searing so it isn’t ice cold in the center.
  3. If you need to thaw it in a pinch, I asked the Central Market fishmonger how I could thaw it quicker and he said to just run it under cool water. So I tried it this way and it probably took about 30 minutes to thaw in a cool water bath.

How to Make the Best Wasabi Mayo

I’ll let you in on a little secret…. the key is in the whisking process.

When I set out to create the most flavorful marinade + condiment for this dish, I knew immediately that it had to include ponzu sauce instead of just soy sauce.

Think of the two sauces this way, soy sauce is flavorful in it’s own right, but it’s the base model of asian sauces. Soy sauce is salty, dark in color and though i’m certain there are very wonderful versions made in Japanese culture, it is just the base model of sauces in my opinion.

Now, when you talk of ponzu sauce, it looks just like soy sauce, but there’s much more depth. It’s the luxury model of soy sauces. Though traditionally speaking, ponzu did not have any soy in it at all, most versions you’ll find on shelves at your supermarket will be ponzu with soy sauce. Ponzu has much more of a complex flavor profile than soy sauce and it really makes a difference in recipes, so I encourage you to pick some up for this recipe! Ponzu has citrus flavor added at the end of it’s cooking process, which really balances out the salty flavor.

Ok, enough nerding out about sauces, I just love researching details like this to understand why they make such a big difference in recipes!

So, like I said earlier, the key to this mayo is in the whisking process (and of course the ponzu sauce too).

The first batch I made of this wasabi mayo I just put everything in the bowl all at once and whisked together. It turned out fine, but I realized there was no way I could whisk all the little chunks of wasabi paste out once it was within the mayo.

The second batch of mayo I made, I added the wasabi paste and ponzu sauce to the bowl first and then whisked together until there were no chunks of wasabi. You can see in the image above, it’s a chunk-free brown sauce. Then you whisk in the mayo and it’s a truly creamy, flavorful mayo with a kick from the wasabi paste.

How to Prepare the Tuna

My words of wisdom for you on this part is that they don’t have to be perfect.

I like to set everything up in a little assembly line to make for coating the pieces of tuna super easy. So you’ll separate out about half your wasabi mayo into a separate bowl, then keep the reserve bowl to use as a condiment on the sliders later.

Next, in a plate or wide rimmed bowl, add in the black sesame seeds. (Yes, ideally the seeds need to be the black versions. I think you would get a much different flavor with the white ones if you use those, but hey, I love a good recipe experiment so give it a try if you’re feelin’ it…)

Lastly, set out a clean plate to place the sesame crusted tuna on and then you’re ready to go! You’ll lightly brush on the mayo to every side of the tuna and then dunk each side into the sesame seeds using tongs. Set the piece of fish aside and repeat.

Why are these sliders so healthy?

Aside from this recipe being super easy and DELICIOUS, as you will soon find out, this recipe is a healthy take on sliders. Did you know that tuna has virtually no fat? Yup, it’s a super lean cut of fish that’s great if you’re trying to watch what you eat for…dare I say it? A new year’s resolution?

Now, if you are in fact really watching it and don’t want to include the bun for the slider, you can just as easily top a delicious salad with the seared tuna or wrap it in some lettuce for a grain-free / low-carb version of these sliders.

How to assemble the sliders:

Once you have your tuna perfectly seared, your lettuce washed, red onion sliced and slaw all mixed up, I suggest toasting the mini buns. Then slather one side with some of your left over wasabi-ponzu mayo and then lay the seared tuna filet, some slaw and your lettuce and onion and you’re done! Time to dig in.

Oh yes, in case I forget to mention this below, make it easy on yourself and buy one of the many Asian slaw bag mixes. Just pick your favorite version and it will be perfect as a side dish and as a little crunchy topping added to the sliders.


Easy As Can Be Tuna Sliders

This Tuna Sliders Recipe is a great easy meal that everyone will love. It’s so simple and easy to throw together, and of course it is a kid friendly recipe that everyone in your family will love.

Canned tuna is a staple item that is inexpensive, healthy and a great option to keep in your pantry for last minute meals. This tuna sliders recipe combines a few tasty veggies and a delicious dressing to make a simple classic sandwich feel special.

I love the addition of a hard boiled egg to the tuna. It adds a bit of heartiness, and helps the tuna stretch farther. Stretching your grocery budget is always a good idea, and with the addition of spinach and arugula you won’t feel guilty about feeding these to your kids. The added healthy greens bump up the nutrients making this a great choice for a lunch or lighter evening meal.

Hard boiled eggs can often be a tough food for some to prepare correctly. You may wish to go the simple method by purchasing eggs already hard boiled in your grocery store. If you prefer to do it yourself, the best method to have a perfectly boiled egg is to place your egg in a pot and cover with water. Bring that water to a boil, cover and remove from heat. Leave for 12 minutes then drain water and rinse in cool water before peeling.

2 ways that you can make these tuna sliders even healthier while still being yummy is to buy tuna in water instead of tuna in oil and you can also skip the roll and serve on cucumber slices.