Crispy Tuna-Cake Sliders with Citrus Slaw

  • prep time105 min
  • total time 116 min
  • serves 8

Delicious tuna sliders perfect for a party.

255 Ratings
Directions for: Crispy Tuna-Cake Sliders with Citrus Slaw



1 red cabbage, shredded

1 ¼ cup raw sugar

1 tsp sea salt

½ cup fresh parsley, minced

1 Tbsp poppy seeds

¼ cup mayonnaise

1 Tbsp Dijon mustard

1 lemon, juiced

1 lime, juiced

Freshly ground black pepper

Tuna Sliders

1 Tbsp extra virgin olive oil

1 clove garlic, minced

1 red chili, minced

1 rib celery, finely diced

¼ tsp cayenne pepper

¼ tsp celery seeds

¼ tsp sea salt

Freshly cracked pepper

1 egg, beaten

3 green onions, thinly sliced

¼ cup fresh parsley, minced

1 Tbsp heavy cream

1 Tbsp Dijon mustard

2 cup canned tuna in water, drained

⅓ cup dry breadcrumbs

2 Tbsp all-purpose flour

Canola oil

8 onion buns



1. To a large bowl add cabbage, 1 tablespoon of raw sugar, and 1/2 teaspoon of sea salt. Toss, cover, and refrigerate for 30 minutes to brine. Add parsley. Into a jar, add poppy seeds, mayonnaise, Dijon, lemon juice, lime juice, 1/2 tablespoon raw sugar, 1/2 teaspoon sea salt and lots of freshly cracked pepper. Close jar and shake until well mixed. Pour onto slaw and toss.

Tuna Sliders

1. Heat olive oil in pan on medium. Throw in garlic, chili, celery, cayenne, celery seeds, sea salt and freshly cracked pepper. Sauté for 3-4 minutes. Remove from heat. In a big bowl, add beaten egg, green onion, parsley, cream, Dijon, tuna, and breadcrumbs. Mix. Add the cooled garlic-chili-celery mixture and mix again.

2. Lightly flour hands and shape tuna into small patties. Dredge them in flour, and freeze to firm up for 10 minutes. Heat canola oil to 350°F in a large frying pan. Fry for 5-7 minutes, until crispy and heated through. Drain.

3. Place a patty onto a slider bun and top with slaw.

See more: Side, Appetizer, Fish, Dinner, Party Favourites, No-Cook

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