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.