Crispy Tuna Cake Sliders With Citrus Slaw

Total Time:
1 hr 30 min
Prep:
30 min
Inactive:
45 min
Cook:
15 min

Yield:
8 sliders
Level:
Easy

Ingredients
  • Citrus Slaw:
  • 1 red cabbage, shredded
  • 1 1/2 tablespoons raw sugar
  • 1 teaspoon sea salt
  • 1/2 cup fresh parsley leaves, minced
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • 1 lemon, juiced
  • 1 lime, juiced
  • Freshly cracked black pepper
  • Tuna-Cake Sliders:
  • 1 tablespoon extra-virgin olive oil
  • 1 rib celery, finely diced
  • 1 red chile, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon sea salt
  • Freshly cracked black pepper
  • 2 cups canned tuna in water, drained
  • 1/3 cup dry breadcrumbs
  • 1/4 cup fresh parsley leaves, minced
  • 1 tablespoon heavy cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, thinly sliced
  • 1 egg, beaten
  • 2 tablespoons all-purpose flour, plus more for flouring your hands
  • Canola oil
  • 8 onion buns
Directions
  • To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt. Toss, cover and refrigerate for 30 minutes to brine. Toss in the parsley right before adding the dressing.

  • Into a jar, add the mayonnaise, Dijon, poppy seeds, lemon juice, lime juice, the remaining 1/2 tablespoon sugar, 1/2 teaspoon salt and lots of freshly cracked pepper. Close the jar and shake until well mixed. Pour the dressing onto the slaw and toss to combine.

  • To make the tuna-cakes sliders: Heat the olive oil in a pan over medium heat. Throw in the celery, chile, garlic, cayenne, celery seeds, salt and freshly cracked pepper and saute for 3 to 4 minutes. Remove from the heat and cool.

  • In a big bowl, add the tuna, breadcrumbs, parsley, cream, Dijon, green onions and egg, and mix. Add the cooled garlic-chile mixture and mix again.

  • Lightly flour your hands and shape the tuna mixture into small patties. Dredge them in flour and then place in the freezer for 10 minutes to firm up.

  • Heat the canola oil to 350 degrees F in a large frying pan. Fry until crispy and heated through, 5 to 7 minutes. Drain.

  • Place a patty onto a slider bun and top with some of the slaw.


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