seared ahi tuna sliders

when kevin and i were on our honeymoon in hawaii, we came across the most delicious seared ahi tuna sliders from a little food truck near the Hilo Farmer’s Market. it had an AMAZING wasabi mayo & pesto sauce on top of the fish! this week we tried to recreate blissful honeymoon memories 🙂



we bought about 12 oz of tuna and it yielded 8 little sliders. we seared the tuna steak whole and then cut it into quarters and butterflied each of the pieces. 2 things i learned about searing tuna is that you need to use sushi grade tuna for searing and that it’s best to cook the tuna when it’s room temperature.

now to the sauce! i must say, wasabi mayo and pesto = an amazing marriage of flavors! we got the wasabi mayo from Trader Joe’s, and the pesto from Sam’s Club, and we combined the two to taste.


the sliders in hawaii didn’t have any coleslaw, but we decided we wanted some for extra crunch. i chopped some green onions and added it to an already prepped bag of coleslaw. here’s what i used for the dressing (i was going for an asian sesame flavor):

  • 1 Tbs toasted sesame seeds
  • 1 1/2  Tbs rice wine vinegar
  • 1 Tbs vegetable oil
  • 1 tsp soy sauce
  • 3/4 tsp sesame oil
  • 2 tsp sugar
  • 2 tsp honey
  • salt & pepper (to taste)
  • lime juice (to taste)

it was delish and complemented the fish quite nicely! we also made some fries to go along with our sliders, and seasoned them with a seasoning we bought when we were in hawaii (i couldn’t help myself :))

all in all, we LOVED this meal! it was sooooo good and we can’t wait to make it for someone!


we finished up the rest of our Hawaiian sweet rolls this week with BBQ pulled pork sliders (leftovers from last week) and classic beef burger sliders. we followed this technique for making the patties and it was sooooooo good! they were so small but surprisingly so juicy and packed with flavor! i’ll have to post about them later 🙂

This entry was published on November 7, 2013 at 6:00 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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