If you’re looking for a quick and easy tuna recipe, you’re not alone. My buddy Stuman emailed me asking for an easy-easy recipe section in Fisherman’s Belly. Just to cut down on cooking time, the necessity of lots of ingredients, plus, some of his fishing buddies apparently are much better at fishing than cooking!
That email and the fact that the bluefin are approaching Southern California has got me thinking, tuna sliders… It may not be an entire section, but it’s a start.
After doing some research on tuna sliders, I found a tasty version that will fit the bill. A quick and easy tuna slider, Asian style. Believe me, it can’t get any easier than this. First create an Asian relish with easy to find, rice wine vinegar, Shoyu (Japanese soy sauce), and ginger. Then fry up some tuna fillets and combine the two in-between a miniature hamburger bun. And that’s it.
If you got your sights set on those incoming tuna, or if you’ve got some tuna fillets frozen, give this recipe a try! Might be the tastiest little slider you’ve ever had! And, if you need more recipes, check out my section just for Tuna Recipes.
Easy Tuna Sliders Asian Style
- 1.5 pounds tuna fillet cut into 4 equal pieces about 3/4-in thick
- 8 Small-sized hamburger buns
- 1/4 cup rice wine vinegar
- 1/8 cup water
- 1 Tbsp. Shoyu (soy sauce optional)
- 1 Tbsp. sugar
- 1-2 Tsp. of sesame seed oil
- 2 Tbsp. grated carrots
- 2 Tbsp. chopped fresh cilantro
- 4 Small cucumbers, skin on, small dice
- 1 Thai chili, finely chopped
- 4 Tbsp. of mayonnaise
- 4 Slices of tomato
- First add the rice wine vinegar, water and Shoyu into a mixing bowl. Then add the sugar, sesame seed oil, and then whisk vigorously. Now add the ginger, the cucumbers, the carrots, and the cilantro. And then finally add the Thai chili. Mix and set in the refrigerator until needed.
- Start heating your cast iron pan, or frying pan, until it gets nice and hot. Prepare your cut tuna fillets merely by salting them. Now add a teaspoon of sesame seed oil in your hot cast iron pan and then start searing both sides of the tuna, leaving the center raw. This should only take a minute or two.
- Toast only one side of your buns (I use the hot cast iron pan for this).
- Add mayonnaise only to the bottom bun, then add a slice of tomato with a pinch of salt followed by the tuna. Now add a dollop of the Asian relish on top of the tuna and then place the top half of the bun to complete your tuna slider!