Recipe: Ahi tuna sliders

Ahi tuna sliders:


Tuna mixture

  • 8 oz. Ground Ahi
  • 1 Orange (segmented and juiced)
  • 1 Tbsp. Lime Juice
  • 1 Tbsp. Lemon Juice
  • Salt and Pepper to taste
  • ½ Cup Garlic Chili Sauce (mae ploy)
  • ¼ Cup Chopped Green Onions or Chives
Wasabi cream
  • ¼ Cup Wasabi Powder
  • 1 Tbsp. Cold Water
  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream or Crème Fraiche
  • 1 Tbsp.Llemon Juice
  1. Use a sushi grade Ahi and have your butcher grind it for you. Make sure you inspect your tuna for ultimate freshness. Avoid tuna with the "rainbow affect" on the outside and the fish must be firm to the touch.

  2. Mix the tuna with the citric juice, onions and chili sauce. Peel the orange so there is no pith on it then cut out the segments with a paring knife, then squeeze the juice out of the orange and add to your mix.

  3. Season with salt and pepper. Using a 2 ounce scoop, portion the mix and sear it on a hot flat top with a little oil. Just sear for about 30 to 45 seconds on each side to insure you have a nice Medium rare.

  4. Mix the wasabi powder with the water a little at a time until you have a stiff paste. Add the sour cream, mayo and lemon juice to the wasabi and whisk until smooth. Spoon into a squeeze bottle.

  5. Use a small hamburger or dinner roll. Put a little Arugula or bitter lettuce on the bottom of the bun. Squeeze a little wasabi cream on top and add your tuna patty then top it with the bun and put a nice tooth pick to hold it together.

  6. Try serving it with an Asian cole slaw or fries.
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