Ingredients
- 3/4 Pound Sashimi-grade tuna
- 1/2 Tbs dijon mustard
- 1/2 Tbs olive oil
- 1/4 Tsp paprika
- 1/4 Tsp black pepper
- 1 Tsp kosher salt
- 1/4 Tsp red pepper
- 1/4 Tsp garlic powder
- 2 Scallions finely chopped
- 2 Small garlic cloves minced
- 1/2 Tbs Coconut Aminos
- 1/2 Tbs fresh ground ginger
Assembly :
- 6 Fox Hill Kitchens Small Buns
- 1 Small head of butter lettuce
- 1 bunch spring greens
- 1 Large tomato sliced
- 1 Avocado sliced thin
Mustard dressing:
- 2 Tbs dijon mustard
- 1 Tsp lime juice
- 2 Tbs Primal Kitchen Mayo
- 1/4 Tsp Cayenne pepper
- 2 Tsp water
- 1 Tsp Pink Himalayan Salt
Instructions
Prepare tuna sliders a couple hours in advance :
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Using a food processor pulse 5 times the tuna meat into a fine ground tuna
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Transfer ground tuna to a large bowl and combine mustard, olive oil, all spices, scallions, garlic and coconut aminos
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Shape into 6 slider-size patties
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Cover and store in the refrigerator at least 2 hours in advance
Mustard Dressing:
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Mix all ingredients together and place in a small container and refrigerate
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Coat a grill pan with oil and heat until very hot
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Add sliders and cook for around 2 minutes per side
Assemble sliders with:
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Small buns
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Layer or two of lettuce
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Spring greens
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Tomato Slices
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Avocado Slices
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Pour mustard dressing over the top of veggies and tuna slider and close top of bun.
