It’s time for another episode of “Things that Make Us Smile”! In this one, we’ll talk about mini foods, and Asian Tuna Sliders, because both definitely make us smile. Finger foods are always a favorite for parties and people with hands of all sizes. They’re fun in the way foods on a stick are fun, and mini sandwiches are very very fun. Asian tuna sliders will make us smile because I know that you, like me, love Asian flavors and tuna together. There’s a reason my Spicy Tuna Wraps are one of my top 5 recipes on this site, darlings.
And if you loved the wraps, you will be all about these sliders. Because they’re easy to make, and they’re a fabulous “gourmet” twist on the burger slider. Most people overcook the beef anyway. You don’t need that in your life. Reach for the canned tuna and your CSA box for some cabbage instead, and be happy.
And since we’re feeling eco-friendly (every day is Earth Day y’all), we use Wild Selections tuna. Wild Selections is the only full line of Marine Stewardship Council (MSC) certified sustainable seafood. The blue MSC eco-label tells you the fish in your can comes from well managed fisheries and healthy fish stocks, and the tuna is Non-GMO Project Verified.
My Asian tuna sliders have a great balance of texture between the soft sweet bread roll, the crunchy cabbage slaw, and the warm slider patty that’s got a light crisp on the outside and a creamier texture inside. They were such a hit, and so simple! You can even use a bagged coleslaw mix if you don’t feel like shredding the cabbage yourself. Mix the dressing for the slaw, combine and set aside. Then you mix the tuna with the other ingredients – just like you would a tuna salad – and cook the patties for a few minutes in a skillet to create a nice outer crust. Serve and enjoy! Simple. Delicious. Sustainable. Now go make some. 😉
And if you’d like to have a little fun, hop over to the Wild Selections website to see where your tuna was fished and get more Earth-friendly inspiration.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
- 2 cans Wild Selections tuna
- 1 cup Panko bread crumbs
- 1/4 cup finely minced onion
- 1/2 cup mayonnaise
- 2 tbsp Sriracha sauce
- 1 tsp freshly grated ginger
Creamy Asian Slaw
- 6 cups shredded cabbage*
- 2 medium carrots shredded
- 2 scallions diced
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp freshly grated ginger
- 1 1/2 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 1 tsp sugar
- 1 clove garlic, minced
- 2 tbsp neutral flavored cooking oil
- 15 slider rolls
Make the 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.
Make the patties:
- 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.
- Heat 2 tbsp oil in a skillet (nonstick or stainless steel) over medium heat. Working in batches, cook the patties for 2-3 minutes each side until browned. Watch the heat and lower if needed.
Assemble the sliders:
- Cut the rolls in half and then place a patty on each roll and top with the slaw. Serve immediately.
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