Ahi Tuna Sliders


1 large shallot sliced thin
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon water
8 ounces ahi tuna filet
1 teaspoon olive oil
1/2 avocado, sliced
4 slider buns, ideally brioche buns*
3/4 cup mayonnaise
4 tablespoons Dijon
1/4 teaspoon chili powder
1/2 teaspoon ginger powder
1/2 teaspoon salt
1/2 teaspoon curry powder
1 cup mango, cubed
1/2 cup peach, cubed
2 teaspoons honey
1 teaspoon lime juice
1 teaspoon cilantro, minced
1/2 teaspoon Serrano or 1 tsp. red chili pepper, minced


Pickle shallots by combining the first four ingredients into a non-reactive dish, cover with plastic wrap and refrigerate for at least an hour.
While shallots are pickling, make salsa by combining the mango, peach, orange juice, honey, lime juice, cilantro and serrano chilies. Taste for seasoning.
Next make the Ginger-Curry Rub by combining chili powder, ginger powder, salt and curry powder.
Rub the tuna steak with Ginger-Curry Rub and set aside for about 15 min. Sear both sides of ginger rubbed tuna for 2 min on a hot grill or in a medium-high pan with 1 T. olive oil. Set on a place to rest for 5 minutes. Thinly slice ahi tuna and set aside.
To assemble sliders, smear a thin layer of ginger mayo onto one side of each bun and Dijon on the other. Add 2 thin sliced of avocado to each bun. Top with 2 slices of tuna and 1 tsp. pickled shallots, and 1 tablespoon of salsa. Top with the other bun and serve.




This recipe was written by Melissa Peterman from EAT & DRINK in the Northwest, a Northwest recipe and wine pairing cookbook.

*or butter rolls- if nothing else available

** Cooking doneness is medium-rare. If you like your fish more medium or well-done, you will want to cook it longer.


4.0 sliders


Wednesday, February 3, 2010 - 2:10pm


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