And now for the main course! These petite ahi sliders are positively mouth-watering (if i do say so myself). Juicy, perfectly seared ahi, creamy avocados, and tangy mangoes are a tropical combination that will delight the palate, all tied together with a ginger mayonnaise. Nothing says "summer" like a brightly-colored dish, fun dish, and these sliders do just the trick.
Seared Ahi Sliders - Makes 12 (Serves 3-4)
1/2 lb (or more) Sashimi-Grade Tuna
12 "Bake and Serve" Slider Buns
1 cup Fresh Arugula
1 Avocado
1 Mango
2 teaspoons Minced Garlic
1 teaspoon Ground Ginger
1 teaspoon Minced Onions
4 tablespoons Soy Sauce
1/2 Lemon
Ginger Mayonnaise
1/2 cup Mayonnaise
1/2 teaspoon Ground Ginger
Cucumber Stars
1 English Cucumber
2 tablespoons Vinegar (preferably on the sweeter side)
Begin with VERY fresh sashimi-grade tuna. It's best to purchase this the day of your event, because this should be served almost entirely raw, and nothing ruins a party like food poisoning. So make sure you're using very fresh ingredients. Combine soy sauce, garlic, ginger, and onions. Place the tuna steak in a dish or bag that can be tightly sealed, and that will allow the tuna to be covered completely by the marinade. Pour the marinade over the tuna, seal tightly, and refrigerate for at least one hour. The longer you allow the tuna to marinate, the more flavor it will absorb. You may need to turn the tuna steak over a few times during the marinating process to ensure it gets marinated evenly.
Meanwhile, prepare your "bake and serve" buns. You can find these in your grocery store's fresh bakery section, and they only require 8-10 minutes of baking time. Brush melted butter on the top of each bun. Don't worry if it drips over the sides, in my opinion, more butter is better (tasting at least). Sprinkle on a few sesame seeds, and bake. Be sure to follow the baking directions on the bun packaging so that they are fully cooked.
Now thinly slice your mango and avocado. The thinner they are sliced, the easier it will be to get them to stay on the sliders. Mix together the mayonnaise and ginger in a small dish. When your buns are done, spread an agreeable amount of the ginger mayo on each side of the bun, and layer the arugula, avocado, and mango on the bottom bun.
Now it's time to sear the ahi. Heat a pan until it is very hot. Once it is hot enough, remove the tuna steak from the marinade, and place it on the pan. Sear one side for 1 minute, then the other side for 1 minute. If you'd like your tuna to be more on the "done" side, add 30 seconds. I really don't suggest that you cook it for any longer than that, because you'll lose the incredible flavor of the raw tuna if you cook it for too long. You'd also run the risk of drying it out, which is not very appetizing.
Once you're done searing, remove the tuna from the pan quickly, and place on a cutting board. When it is cool enough to handle, but still warm enough to serve, slice the ahi with the sharpest knife you have. Place your slices perpendicular to the "grain" of the tuna. This means that if you are making a vertical cut in front of you, the lines on the tuna steak should be going in the horizontal direction, ie. your knife will the north-south, while your tuna lines will be east-west. Slice the tuna into quarter-inch slices. Then cut or break each slice into a length that is roughly the same as the bun size. Place 2-3 pieces of ahi on each slider, add the top bun, and serve immediately.
***For a fun garnish, try making my lightly-vinegared cucumber stars. Slice an English cucumber into 2 inch sections. With the circle of the cucumber section facing upwards, make vertical slices to form the shape of a star. You should end up with a long star-shaped section of cucumber. Now cut this star section into thin slices, to make each individual star. Layer the bottom of a large, shallow dish with all the stars, and drizzle very lightly with a sweet vinegar. You may add a pinch of salt and pepper if you choose. Let the cucumbers sit in the refrigerator for about 15 minutes. Serve a few stars per plate.
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