Albacore Tuna Sliders

Albacore Tuna Sliders
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4 servings
Sandwich Quick & Easy Backyard BBQ Dinner Tuna Grill Grill/Barbecue Party
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 pound albacore tuna loin (ask for a piece off the front end, for even thickness)
  • 2 tablespoons northwest seafood seasoning
  • 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

Preparation 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. From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, (C) © 2013 Viking Studio

Preparation 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. From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, (C) © 2013 Viking Studio

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