Recipe courtesy of Nadia G
and
Nadia G
Crispy Tuna-Cake Sliders with Citrus Slaw
- Level: Easy
- Yield: 8 sliders
- Total: 1 hr 30 min
- Active: 30 min
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.