You won't believe these Asian tuna sliders are made with canned tuna! Easy, and extra tasty topped with a creamy slaw.
Prepare the vegetables if needed and place in a large bowl. In a smaller mixing bowl, whisk together the remaining ingredients and then pour over the cabbage mixture.
Toss to combine and set aside. Slaw may be made several hours and up to a day in advance. Store in the refrigerator.
In a medium mixing bowl, stir together the tuna, bread crumbs, and minced onion. Use a fork to break the tuna down into fine flakes for the best result.
In a smaller bowl, stir together the mayonnaise, sriracha, and ginger and then mix the sauce into the tuna.
Use a medium cookie scoop to portion out the tuna patty mixture and flatten slightly to shape the rounds.
Cut the rolls in half and then place a patty on each roll and top with the slaw. Serve immediately.
*You may also just buy a bag of pre-shredded coleslaw mix at the store and omit the carrot (if it's already in the mix).