Thai Tuna Sliders with Broccoli Slaw

Thai Tuna Sliders with Broccoli Slaw

 

Tuna Sliders

Ingredients – makes 6 sliders

  • 2 cans Oregon’s Choice Jalapeno Garlic Albacore Tuna
  • 1 egg + 1 egg yolk
  • 1/2 cup breadcrumbs
  • ¼ cup chopped green onion
  • 2 tbsp chopped cilantro
  • ½ lime, juiced
  • 1 inch knob ginger, grated
  • Avocado oil, to fry
  • 6 slider buns, to serve
  • Mayonnaise + sriracha sauce, to serve – optional
  • Chopped cilantro, to serve 

Slaw

  • 12 oz broccoli slaw
  • ¼ cup chopped peanuts
  • 1 tbsp mayonnaise
  • 1 tbsp creamy peanut butter
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • ½ tbsp sriracha
  • ½ lime, juiced

Directions

  1. In a medium bowl, break up the tuna with a fork. Add the egg, breadcrumbs, green onion, cilantro, lime, and ginger. Mix well to combine the ingredients, add the egg yolk, and mix again.
  2. Working one at a time, scoop ⅓ cup of the tuna mixture and form into a small patty. Repeat with the remaining tuna mixture (you should have 6 patties). Let chill in the fridge for 30 minutes.
  3. Meanwhile, in a small bowl, mix together the ingredients for the slaw.
  4. Heat a large skillet over medium heat and add a couple tablespoons of avocado oil to prepare to fry the patties. When the oil is hot, place the patties in the skillet and fry for about 3-4 minutes per side, or until golden brown and crisp.
  5. In a small bowl, whisk together your desired amount of mayonnaise and sriracha until smooth.
  6. Assemble the sliders with a layer of sriracha mayo, then the tuna patty. Top with the slaw and cilantro if desired.

Leave a Reply

Your email address will not be published.