Ahi Tuna Slider with Kimchi and Cucumber
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 1 serving
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 1 serving
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.
