Tuna Sliders Recipe
Daily Value: 20%
|Folic Acid (B9)||103µg||26%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
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.
- 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)
Place a medium-sized bowl in the refrigerator for at least 15 minutes to chill. Mince the tuna (it will become sticky). Place in the pre-chilled bowl and keep cold in the refrigerator.
When the tuna is chilled, fold in the tobiko, 2 teaspoons of the spicy mayonnaise, shallot, jalapeño, and ginger. Form the tuna mixture into 1 ½-ounce patties and chill in the refrigerator.
Heat a gas grill to approximately 500 degrees and brush the tuna patties generously with olive oil, or spray with cooking spray. Grill the patties for about 4 minutes on each side for medium rare.
When the patties are done, fold the avocado slices over the sliders. Scatter the sesame seeds on top. Grill the buns and spread the rest of the mayonnaise on them. Place the patties on the buns, top with the lettuce, and garnish with the radish and cucumber slices, if using. Serve immediately.
Recipe DetailsServings: 6
Special Designations: Kid-friendly