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Tuna Fillet Sliders

Sliders are go-to summer grill wonders. This seafood variation adds year-round rich flavors and cuts cook time with out-of-the jar convenience!

INGREDIENTS

  • 2 jars King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Jalapeño Peppers (reserve oil)
  • 8 brioche slider buns
  • 2 cups arugula
  • 1/2 cup pickled onions, carrots, or beets
  • Juice of 1 lime
  • Butter
  • Salt and pepper to taste

Jalapeño Aioli

  • 1-2 jalapeño peppers, split and seeds removed
  • 1/2 cup olive oil-based mayonnaise
  • 1 garlic clove
  • 1/2 tbsp lime juice
  • 1/2 tsp lime zest
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste

PREP TIME:

85 min

SERVES:

4

HERE’S WHAT YOU DO...

  1. Pre-prep: Combine all aioli ingredients in food processor or blender until smooth. Pour aioli into a glass bowl or jar, cover, and refrigerate for about one hour.
  2. Remove tuna fillets from jar, leaving the EVOO and condiments. Squeeze in juice of one lime. Salt and pepper to taste. Close jar and shake until incorporated. Pour about 2/3 of lime vinaigrette over arugula and toss to lightly coat.
  3. Butter your slider buns and toast on a pan or griddle until golden brown.
  4. Generously spread aioli on buns, layer on tuna fillets. Drizzle or brush on remaining lime vinaigrette over fillets, top with pickled onions, carrots, and/or beets, and arugula salad. Serve.

ROYAL HINTS

In a rush? Go with ready-made aioli!
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Sliders are go-to summer grill wonders. This seafood variation adds year-round rich flavors and cuts cook time with out-of-the jar convenience!