Ahi Tuna Slider with Kimchi and Cucumber

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
1 serving
Level:
Easy

Ingredients
  • Ahi Tuna Slider:
  • 3 ounces fresh ahi or saku tuna, cut into long rectangles
  • 1 teaspoon togarashi or blackening spice
  • 1/2 tablespoon grapeseed oil
  • 1 slider roll
  • 1 teaspoon unsalted butter, softened
  • 2 teaspoons thinly sliced green onion
  • 4 slices cucumber
  • 3 to 4 fresh cilantro leaves
  • 1 teaspoon rice vinegar
  • Kosher salt and freshly ground black pepper
  • 3 ounces kimchi
  • Mint leaves, for garnish
  • Sauce:
  • 1 tablespoon sour cream
  • Large pinch of kimchi powder
  • Juice of 1/2 lime
Directions
  • Special equipment: a squeeze bottle and protective gloves

  • For the ahi tuna slider: Coat the tuna with the togarashi. Heat the oil in a nonstick skillet over high heat. Add the tuna and sear each side just to medium rare, about 30 seconds per side.

  • Toast the slider bun with the butter and set aside. Toss the green onion, cucumber and cilantro in a small bowl with the rice vinegar and some salt.

  • For the sauce: Mix the sour cream with the kimchi powder and lime juice. Transfer to a squeeze bottle.

  • On the toasted roll, form a sandwich with the cucumber mixture, kimchi and tuna. Add the kimchi cream and garnish with the mint.


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