Thai Tuna Sliders with Broccoli Slaw
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
- 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.
- 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.
- Meanwhile, in a small bowl, mix together the ingredients for the slaw.
- 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.
- In a small bowl, whisk together your desired amount of mayonnaise and sriracha until smooth.
- Assemble the sliders with a layer of sriracha mayo, then the tuna patty. Top with the slaw and cilantro if desired.