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FIRE ROASTED AHI TUNA SLIDERS
FIRE ROASTED AHI TUNA SLIDERS
FIRE ROASTED AHI TUNA SLIDERS
FIRE ROASTED AHI TUNA SLIDERS

FIRE ROASTED AHI TUNA SLIDERS

Yield
24 portions
Portion Size
3 sliders with 1/2 cup rice
Ingredients: Measure:
2 cups
Avocado, pitted, peeled, mashed
5 cups
Kosher salt
1 tbsp
Kosher salt
1 tbsp
Soy sauce
3/4 cup
Natural rice vinegar
1-1/2 cups
Lemon-lime soda
4-1/2 cups
Kosher salt
3 tbsp
Sugar
6 tbsp
English cucumber, unpeeled
6 cups
English cucumber, unpeeled
6 cups
Basmati rice, rinsed
3 cups
Coconut cream
1-1/2 cups
Water
5-1/4 cups
Mangos, peeled, diced
1 cup
1 cup
Pineapple, diced
1 cup
Red onion, diced
1 cup
Cilantro, chopped
1/4 cup
Lime juice, fresh squeezed
1/2 cup
Lime juice, fresh squeezed
1/2 cup
Hawaiian slider buns, toasted
72
Rosarita® Fire Roasted Tomato Salsa Avocado Mash (subrecipe)
6-3/4 cups
Pineapple slices, grilled
72
Yellowtail tuna, grilled
72 each (2 oz)
Pickled Cucumbers (subrecipe)
1-1/2 cups
4-1/2 cups
Wonton strips, fried
4-1/2 cups
Coconut Rice Pilaf (subrecipe)
12 cups

Directions

  1. Prepare Rosarita® Fire Roasted Tomato Salsa Avocado Mash: Combine all ingredients in a medium sized bowl. Hold refrigerated.

  2. Prepare Pickled Cucumbers: Combine soy sauce, vinegar, soda, salt and sugar in a medium sized plastic bag. Seal bag and shake to dissolve salt and sugar. Add cucumbers to pickling liquid. Seal and refrigerate for a minimum of one hour. Strain when ready to use.

  3. Prepare Coconut Rice Pilaf: Add rice, coconut cream and water to a medium saucepan. Cook over medium high heat until boiling. Lower heat to a simmer; cover. Cook 15-20 minutes or until done. Remove from heat. In a medium bowl, stir together mangos, tomatoes, pineapple, red onion, cilantro and lime juice. Add coconut rice and mix together. Hold refrigerated, serve warm.

  4. Prepare sliders: Spread 1 1/2 tablespoons Rosarita® Fire RoastedTomato Salsa Avocado Mash on each bun heel. Place 1 pineapple slice over the Rosarita® Fire Roasted Tomato Salsa Avocado Mash. Place yellowtail tuna steak over pineapple. Top tuna with 1 teaspoon pickled cucumbers, 1 tablespoon Angela Mia® Fie Roasted Diced Tomatoes and 1 tablespoon wontons. Top sandwich with bun crown. Serve with side of 1/2 cup coconut rice pilaf.

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