Thai Tuna Sliders with Broccoli Slaw

Thai Tuna Sliders with Broccoli Slaw

Ingredients – makes 6 sliders

• 2 cans Oregon’s Choice Jalapeno Garlic Albacore Tuna
• 1 egg + 1 egg yolk
• 1/2 cup breadcrumbs
• ¼ cup chopped green onion
• 2 tbsp chopped cilantro
• ½ lime, juiced
• 1 inch knob ginger, grated
• Avocado oil, to fry
• 6 slider buns, to serve
• Mayonnaise + sriracha sauce, to serve – optional
• Chopped cilantro, to serve 

Slaw

• 12 oz broccoli slaw
• ¼ cup chopped peanuts
• 1 tbsp mayonnaise
• 1 tbsp creamy peanut butter
• 1 tbsp honey
• 1 tbsp sesame oil
• ½ tbsp sriracha
• ½ lime, juiced

Directions

1. In a medium bowl, break up the tuna with a fork. Add the egg, breadcrumbs, green onion, cilantro, lime, and ginger. Mix well to combine the ingredients, add the egg yolk, and mix again.
2. Working one at a time, scoop ⅓ cup of the tuna mixture and form into a small patty. Repeat with the remaining tuna mixture (you should have 6 patties). Let chill in the fridge for 30 minutes.
3. Meanwhile, in a small bowl, mix together the ingredients for the slaw.
4. Heat a large skillet over medium heat and add a couple tablespoons of avocado oil to prepare to fry the patties. When the oil is hot, place the patties in the skillet and fry for about 3-4 minutes per side, or until golden brown and crisp.
5. In a small bowl, whisk together your desired amount of mayonnaise and sriracha until smooth.
6. Assemble the sliders with a layer of sriracha mayo, then the tuna patty. Top with the slaw and cilantro if desired.