Ahi Tuna Sliders
By: Melissa Peterman
Published: Wednesday, February 3, 2010 - 2:10pm

Ingredients




1 large shallot sliced thin
1/4 cup red wine vinegar
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* 
1 teaspoon fresh grated ginger
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
1 teaspoon fresh orange juice
2 teaspoons honey
1 teaspoon lime juice
1 teaspoon cilantro, minced
1/2 teaspoon Serrano or 1 tsp. red chili pepper, minced
Coarse salt, cracked black pepper

Preparation

1 Pickle shallots by combining the first four ingredients into a non-reactive dish, cover with plastic wrap and refrigerate for at least an hour. 2 While shallots are pickling, make salsa by combining the mango, peach, orange juice, honey, lime juice, cilantro and serrano chilies. Taste for seasoning. 3 Next make the Ginger-Curry Rub by combining chili powder, ginger powder, salt and curry powder. 4 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. 5 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.

About


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.