Best 5 Sarasotas Perfect Fresh Tuna Sliders Recipes

CRISPY TUNA-CAKE SLIDERS WITH CITRUS SLAW

Steps:

• To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt. Toss, cover and refrigerate for 30 minutes to brine. Toss in the parsley right before adding the dressing.
• Into a jar, add the mayonnaise, Dijon, poppy seeds, lemon juice, lime juice, the remaining 1/2 tablespoon sugar, 1/2 teaspoon salt and lots of freshly cracked pepper. Close the jar and shake until well mixed. Pour the dressing onto the slaw and toss to combine.
• To make the tuna-cakes sliders: Heat the olive oil in a pan over medium heat. Throw in the celery, chile, garlic, cayenne, celery seeds, salt and freshly cracked pepper and saute for 3 to 4 minutes. Remove from the heat and cool.
• In a big bowl, add the tuna, breadcrumbs, parsley, cream, Dijon, green onions and egg, and mix. Add the cooled garlic-chile mixture and mix again.
• Lightly flour your hands and shape the tuna mixture into small patties. Dredge them in flour and then place in the freezer for 10 minutes to firm up.
• Heat the canola oil to 350 degrees F in a large frying pan. Fry until crispy and heated through, 5 to 7 minutes. Drain.
• Place a patty onto a slider bun and top with some of the slaw.

SARASOTA'S PERFECT FRESH TUNA SLIDERS

Steps:

• Dressing or Sauce -- Mix the mayo, pickles, capers, olives, garlic, and cider vinegar and chill until ready to use.
• Cucumbers -- Spread the slices out on a plate and season lightly with salt and pepper. Let them rest until you are ready to make the sandwiches.
• Tuna -- Cut the tuna steak into 8 pieces so they will fit on the rolls. Season both sides well with the lemon pepper and salt and let them come to almost room temperature. You don't want to cook cold fish.
• Rolls -- I like to grill these ahead because the tuna cooks so quickly. Just cut the rolls in half, spread with butter, then lightly grill using the same grill or pan you will be using for the tuna. You can also broil them if you prefer - just a light brown color is all you need.
• Grill -- I use a grill pan, but a simple saute pan will work. On medium high to high heat, grill or saute the tuna on each side, just 2-3 minutes tops. You want the outside to turn a white opaque color, but the inside will remain pink and medium rare. Don't over cook them. Remove the tuna from the pan or grill, and let it rest while you put the sandwiches together.
• Sliders -- Spread the mayo mix on each roll, top and bottom, then top with the tuna steak, 6 cucumber slices per sandwich, and lettuce. Secure with a toothpick and it's done.
• Serve -- Enjoy! They are easy, quick, simple flavors. They are perfect room temperature which makes them great for a BBQ. And remember, you can always add tomato slices or cheese if you want but I think they are perfect as is.

TUNA MELT SLIDERS

Steps:

• In a medium bowl, use a fork to mix the tuna, celery, mayonnaise, pickle relish, salt and pepper.
• Spread tuna salad on bottom of rolls. Place ¼ slice of American cheese on each. Replace tops.
• Arrange sandwiches in a single layer in a greased 8-inch-square baking pan.
• In a small skillet, melt butter over medium heat. Add onion; cook and stir 1-2 minutes.
• Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved.
• Pour butter sauce over sandwiches.
• Cover with aluminum foil and refrigerate for at least 2 hours (or overnight).
• Preheat oven to 350 degrees F. Bake sliders, covered, for 25 minutes.
• Remove foil and bake uncovered for an additional 5 minutes or until golden brown on top.

SARASOTA'S ... --THIS IS GRANDMA'S TUNA MACARONI SALAD--

Steps:

• Pasta -- Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
• Salad -- Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
• Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons) to the pasta and toss well. I reserve a couple of spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta. I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
• Chill -- Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
• Garnish and Serve -- I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
• As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread -- ENJOY!

ALBACORE TUNA SLIDERS

Steps:

• Remove the skin from the tuna and score the flesh every inch with a knife, as if you were making steaks. Repeat on all sides, but make sure not to cut all the way through.
• Mix the soy sauce, olive oil, seafood seasoning, and red pepper flakes in a small bowl. Using a basting brush, brush the mixture on all sides of the tuna, making sure to get some marinade inside the scored parts of the fish, so it's well coated. Marinate at room temperature for 15 to 20 minutes.
• Preheat a grill to high. Make sure the grates are clean and well oiled. Put the tuna directly on the grill and cook for about 2 to 3 minutes on each side, or 6 minutes total for rare. During the last minute of cooking, toast the buns on the grill. Slice the tuna into four sections along score lines. Serve on the buns with sliced tomato, arugula, and your favorite condiment.