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Spicy Ahi Tuna Sliders with Crispy Maui Onions Strings

Shanna
Print Recipe
Prep Time 1 hour
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 1 hour 35 minutes

Ingredients
  

  • 2 lbs sashimi grade ahi tuna finely diced/minced
  • 2 tablespoon soy sauce I used organic/gluten free tamari
  • 2 tablespoon toasted sesame seeds
  • ½ teaspoon ground black pepper
  • ⅓ c green onion diced
  • ⅔ c mayo organic or this recipe here
  • 1 tablespoon Togarashi Japanese chili spice
  • 3 tablespoon Sriracha

For the Crispy maui onion strings

  • 3-4 maui or medium sweet onions ( use 3 if using larger sweet onions maui are on the smaller
  • side)
  • 2 eggs
  • 3 cups full fat canned coconut milk
  • 3-4 cups flour
  • Sea salt
  • black pepper
  • coconut oil for frying

For the Quick pickled cucumbers

  • 1-2 Cucumbers English or Japanese, very thinly sliced
  • 1 teaspoon sugar
  • ½ teaspoon sea salt
  • 2 teaspoon soy sauce or tamari
  • ¼ c rice vinegar
  • Wasabi Mayo
  • ⅔ c mayo
  • 2 tablespoon prepared wasabi
  • 1-2 avocados peeled and sliced thin
  • Brioche slider buns sliced in half and lightly toasted

Instructions
 

Prepare the onions first:

  • 1. In a medium bowl whisk the eggs and coconut milk together.
  • 2. Peel and slice the onions into super thin rings, a little less than ¼ inch thick. Cut one side of the rings so they aren’t a solid circle, and place in the coconut milk, gently turning a few times to make sure they are well coated. Let soak for one hour.

Prepare the tuna:

  • 1. In a large bowl combine the diced or minced tuna, soy sauce ( or tamari) sesame seeds, green onion and black pepper and mix to combine. In a small bowl mix together the mayo, togarachi and sriracha. Add to the tuna and mix well to combine
  • 2. Prepare two baking sheets with parchment. Scoop out a heaping ⅓ cup amount of the tuna mixture and place on the cookie sheet and use your hands to shape a 3” patty. Repeat with remaining tuna. You should have 12-14 patties. Let chill for a minimum of 20 minutes.

Prepare the cucumber:

  • 1. In a bowl add the cucumber slices and sprinkle the sugar and salt over them, tossing to coat. Then add the soy sauce and rice vinegar and stir again. Chill until ready to use.

Prepare the wasabi mayo:

  • 1. Whisk together the mayo and prepared wasabi. Taste and add more wasabi if more spice is desired. Keep chilled until ready to use.

Fry the onions:

  • 1. In a deep sauce pan or stock pot fill with about 2” of coconut oil and heat to about 350 deg F ( use a candy thermometer to make sure temperature stays even).
  • 2. In a large bowl add 1 cup of the flour and 1 teaspoon salt and ½ teaspoon black pepper. Drain the onions a handful at a time and coat with the flour mixture, gently shake off excess flour and place in a bowl or on a plate. Repeat until the flour mixture gets too wet and then dump out that flour mixture and start over with another cup of flour with salt and pepper added. Repeat until all the onions are coated with flour.
  • 3. Set out a tray lined with paper towels. When the oil is hot, fry about 6-8 onion strings at a time for about 2-3 min. They are thin so they will burn quickly if over cooked. Using a slotted spoon transfer to the paper towels to drain. Repeat with remaining onions. Season with more salt and pepper if desired.
  • Cook the tuna patties
  • 1. Heat a cast iron skillet over medium and add 1 tablespoon coconut oil. Fry 4 patties at a time, 2 min each side, being careful when turning them so they don’t break apart. Repeat until all are cooked.
  • Assemble the sliders
  • 1. Spread wasabi mayo on the top and bottom of the slider buns. Place a few avocado slices on the bottom bun, then a tuna patty, a few of the pickled cucumber slices, a pile of the onion strings and top with the other bun. Repeat with remaining sliders. Serve.


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