Seared Tuna Sliders w/ Spicy Mayo

Allergen Information: Contains egg and fish.  Gluten, dairy, nut, and soy free.

Special Equipment: Cast Iron Skillet suggested but not required

Tuna sliders Final

These sliders are fancy enough to serve as appetizers or hearty enough to serve as a sandwich.  It’s a nice change in the routine 🙂

For this dish, you’ll need to get a 1 pound wild-caught tuna steak.  Do not use canned tuna or farm raised tuna.  You can get this in the meat department at your local health food store.

Here are some spice combinations we recommend:

  • garlic and dill
  • Italian seasoning
  • rosemary and lemon (what we chose today!)
  •  smoked paprika & cayenne pepper
  • lemon pepper

Spicy Mayo Recipe:

4 teaspoons of Vegenaise (soy-free variety if necessary)

1 teaspoon Sriracha sauce (add more for more punch)

Sandwich**The size of your egg will matter for the consistency of this recipe.  We used a large egg.  So feel free to add more or less flour depending on the consistency of the mixture.  You want it to stick together well, like a hamburger patty–not too moist and not too dry.

**You can also half the recipe to accommodate less people or double or triple easily for a group!

**Pictured is one of my husband’s favorite sandwiches:  Toasted Ezekiel bread, tuna slider, avocado, & spicy mayo!

 

Seared Tuna Sliders
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Approximately 1 pound wild-caught tuna steak
  • ¼ cup brown rice flour (or whole grain flour of choice)
  • 2 eggs
  • 2 pinches seasoning of choice (we used rosemary and lemon)
  • olive oil
  • sea salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees
  2. Heat a cast iron skillet on medium/medium high heat (use another pan if necessary).
  3. Salt and pepper the tuna steak generously on all sides.
  4. Drizzle olive oil on pan to prevent sticking.
  5. When oil is heated, add the tuna steak to the pan and sear on all sides (the middle will still be very pink).
  6. Transfer pan (or put in oven safe dish) to the oven and bake for 3-5 more minutes.
  7. Meanwhile, whisk the eggs with a fork in a small bowl.
  8. Remove pan from oven and transfer steak to a medium bowl.
  9. Keep the cast iron skillet on a medium stove to continue heating (or use a non-stick pan at this point)
  10. Using two forks, pull the tuna meat apart until a chunky consistency.
  11. Add whisked eggs, brown rice flour, and seasonings to the tuna and stir until well combined.
  12. With your hands, make four tuna patties, adding more flour if necessary.
  13. Drizzle more olive oil in the skillet or non-stick pan.
  14. When heated, place tuna patties in the pan and cook until golden brown on each side (about 4-6 minutes each side).
  15. Serve with spicy mayo!

 

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