Tuna Sliders

Staff Writer
Tuna Sliders
Tuna Sliders
The Water Club

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.

6
Servings
Deliver Ingredients
Makes
12 sliders

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)

Directions

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.

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.