Crispy Tuna-Cake Sliders with Citrus Slaw

By recepti

Total Time:
1 hr 30 min
Prep:30 min|Inactive Prep:45 min|Cook:15 min
Level:Easy
Yield:8 sliders

Ingredients

• Citrus Slaw:
• 1 red cabbage, shredded
• 1 1/2 tablespoons raw sugar
• 1 teaspoon sea salt
• 1/2 cup fresh parsley leaves, minced
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• 1 lemon, juiced
• 1 lime, juiced
• Freshly cracked black pepper
• Tuna-Cake Sliders:
• 1 tablespoon extra-virgin olive oil
• 1 rib celery, finely diced
• 1 red chile, minced
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon celery seeds
• 1/4 teaspoon sea salt
• Freshly cracked black pepper
• 2 cups canned tuna in water, drained
• 1/3 cup dry breadcrumbs
• 1/4 cup fresh parsley leaves, minced
• 1 tablespoon heavy cream
• 1 tablespoon Dijon mustard
• 3 green onions, thinly sliced
• 1 egg, beaten
• 2 tablespoons all-purpose flour, plus more for flouring your hands
• Canola oil
• 8 onion buns
• DIRECTIONS

Preparation

Step 1

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.