Grilled Ahi Tuna Sliders Recipes

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ALBACORE TUNA SLIDERS

This quick, easy, and delicious recipe features a seared whole piece of tuna loin that's seared on a grill and then cut into slices and slid into brioche buns. Okay, so these are also technically sandwiches. If you're wondering why these slides are here instead of in the sandwich chapter, there are two reasons. The first is that Anders thought there needed to be a tuna option in Tuesday-Night Tuna. But the other reason is less pedantic: these are easy to make on a weeknight and make a fantastic dinner for four. Anders serves these with Pike Place Fish Smoked Walla Walla Onion Tartar Sauce, but you can serve it with any tartar-style sauce.

Categories     Sandwich     Quick & Easy     Backyard BBQ     Dinner     Tuna     Grill     Grill/Barbecue     Party

Yield 4 servings

Number Of Ingredients 9



Albacore Tuna Sliders image

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.

1 pound albacore tuna loin (ask for a piece off the front end, for even thickness)
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons Northwest Seafood Seasoning
1/2 teaspoon crushed red pepper flakes
Slider buns, brioche, if possible
1 medium heirloom tomato or other ripe beefsteak tomato, thinly sliced
Arugula leaves, rinsed and dried
Tartar sauce, such as Pike Place Fish Smoked Walla Walla Onion Tartar Sauce

GRILLED TUNA WITH CARAMELIZED ONIONS, CINNAMON AND MINT

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11



Grilled Tuna with Caramelized Onions, Cinnamon and Mint image

Steps:

  • Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving.
  • Heat the grill to high for direct grilling. Brush the tuna on both sides with the canola oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side.
  • Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving.

2 tablespoons extra-virgin olive oil
2 large onions, halved and thinly sliced
1 tablespoon sugar
2 cinnamon sticks
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley, plus whole leaves for garnish
4 tuna steaks, 1 1/2-inches thick
2 tablespoon canola oil

AHI TUNA SLIDER WITH KIMCHI AND CUCUMBER

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 15



Ahi Tuna Slider with Kimchi and Cucumber image

Steps:

  • For the ahi tuna slider: Coat the tuna with the togarashi. Heat the oil in a nonstick skillet over high heat. Add the tuna and sear each side just to medium rare, about 30 seconds per side.
  • Toast the slider bun with the butter and set aside. Toss the green onion, cucumber and cilantro in a small bowl with the rice vinegar and some salt.
  • For the sauce: Mix the sour cream with the kimchi powder and lime juice. Transfer to a squeeze bottle.
  • On the toasted roll, form a sandwich with the cucumber mixture, kimchi and tuna. Add the kimchi cream and garnish with the mint.

3 ounces fresh ahi or saku tuna, cut into long rectangles
1 teaspoon togarashi or blackening spice
1/2 tablespoon grapeseed oil
1 slider roll
1 teaspoon unsalted butter, softened
2 teaspoons thinly sliced green onion
4 slices cucumber
3 to 4 fresh cilantro leaves
1 teaspoon rice vinegar
Kosher salt and freshly ground black pepper
3 ounces kimchi
Mint leaves, for garnish
1 tablespoon sour cream
Large pinch of kimchi powder
Juice of 1/2 lime

SARASOTA'S PERFECT FRESH TUNA SLIDERS

I made these years ago ... before sliders were called sliders. They were just called mini burgers or sandwiches, etc. We had a friend who often caught fresh tuna on his trips to the FL Keys, and we were lucky enough to get some of it; so I made these as "full size" sandwiches, but for my son and some of our friends kids, made mini sized ones. Everyone loved them so much I started making them "mini" all the time. This really only works with fresh tuna, and honestly never tried it with any canned. But, don't think you need the 2-3" fresh ahi grade tuna for this - some of the frozen or fresh tuna steaks available right in the grocery store work just fine. They are a bit more expensive than a plain burger, however, for a BBQ, dinner party, game night or a special night, these are a lot of fun and very very easy to make. A simple "kicked up" pickled mayo over fresh grilled tuna with fresh baby Bibb or Boston lettuce makes this a simple sandwich to put together. Now you can always add cheese, even sliced tomatoes if you want, but I like it as is. Two secrets ... make sure to use fresh tuna and a good soft whole wheat dinner roll (I got mine right at my local store, doesn't have to be anything special).

Provided by SarasotaCook

Categories     < 30 Mins

Time 20m

Yield 8 Sliders, 8 serving(s)

Number Of Ingredients 16



Sarasota's Perfect Fresh Tuna Sliders image

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.

2 -3 fresh tuna steaks (I can't give an exact weight, but you want the tuna about 1/2-3/8-inch thick and you want 8 pieces t)
8 whole wheat dinner rolls (I prefer the soft kind, not a hard crust)
bibb lettuce (Boston or any soft lettuce will work well)
1 small cucumber, paper thin sliced (approximately 6 slices per sandwich)
lemon pepper
pepper
salt
butter
2/3 mayonnaise
3 tablespoons sweet pickles, fine chopped
1 teaspoon capers
2 tablespoons black olives, chopped
1 small garlic clove, fine minced
2 teaspoons cider vinegar
tomatoes
cheese

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