Ahi Tuna Sliders

Photo: Melissa Peterman

Ingredients

1 large shallot sliced thin

1/4 cup red wine vinegar

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon water

8 ounces ahi tuna filet

1 teaspoon olive oil

1/2 avocado, sliced

4 slider buns, ideally brioche buns*

1 teaspoon fresh grated ginger

3/4 cup mayonnaise

4 tablespoons Dijon

1/4 teaspoon chili powder

1/2 teaspoon ginger powder

1/2 teaspoon salt

1/2 teaspoon curry powder

1 cup mango, cubed

1/2 cup peach, cubed

1 teaspoon fresh orange juice

2 teaspoons honey

1 teaspoon lime juice

1 teaspoon cilantro, minced

1/2 teaspoon Serrano or 1 tsp. red chili pepper, minced

Coarse salt, cracked black pepper

Preparation

Pickle shallots by combining the first four ingredients into a non-reactive dish, cover with plastic wrap and refrigerate for at least an hour.

While shallots are pickling, make salsa by combining the mango, peach, orange juice, honey, lime juice, cilantro and serrano chilies. Taste for seasoning.

Next make the Ginger-Curry Rub by combining chili powder, ginger powder, salt and curry powder.

Rub the tuna steak with Ginger-Curry Rub and set aside for about 15 min. Sear both sides of ginger rubbed tuna for 2 min on a hot grill or in a medium-high pan with 1 T. olive oil. Set on a place to rest for 5 minutes. Thinly slice ahi tuna and set aside.

To assemble sliders, smear a thin layer of ginger mayo onto one side of each bun and Dijon on the other. Add 2 thin sliced of avocado to each bun. Top with 2 slices of tuna and 1 tsp. pickled shallots, and 1 tablespoon of salsa. Top with the other bun and serve.