Best 5 Ahi Tuna Slider With Kimchi And Cucumber Recipes

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Ahi tuna sliders with kimchi and cucumber are a delicious and easy-to-make appetizer or main course. The combination of the savory ahi tuna, spicy kimchi, and refreshing cucumber makes for a flavor-packed dish that is sure to please everyone at your table. This recipe is perfect for a party or potluck, as it can be made ahead of time and served at room temperature. Plus, the sliders are easy to eat and can be customized to your liking.

Let's cook with our recipes!

NORI-CURED AHI TUNA ON BAMBOO SPOON



Nori-Cured Ahi Tuna on Bamboo Spoon image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 3h40m

Yield 8 servings

Number Of Ingredients 14

1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon togarashi (Japanese 7-spice)
1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized
4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes
1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows
Grapeseed oil (as needed to lightly coat pan)
3 tablespoons minced garlic (about 6 to 9 garlic cloves)
2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece)
1 bunch scallions (white and tender green parts only), sliced
Kosher salt and freshly ground black pepper
1 cup naturally brewed soy sauce
1 cup honey
2 limes, juiced

Steps:

  • In a small bowl combine salt, sugar, togarashi, and pulverized nori. Stir in tuna to coat, cover and refrigerate about 2 hours to lightly cure. Divide into 8 even portions and place on flat bamboo spoons. Drizzle with ginger soy syrup.
  • In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 percent to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator.

POKE (AHI TUNA)



Poke (Ahi Tuna) image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 15m

Yield 12 hors d'oeuvres servings

Number Of Ingredients 8

1 (6-ounce) tuna fillet (sushi or sashimi quality)
Alaea (Hawaiian red salt)
1/4 cup dried ogo (seaweed)
2 shallot cloves, chopped
2 or 3 scallions, white and tender green parts only, sliced thinly on the diagonal
1/2 teaspoon crushed red pepper flakes
1-ounce inamona (roasted crushed kukui nut seed of the candlenut tree) or 1 1/2 ounces crushed
Cashews

Steps:

  • Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers.

TUNA TARTARE IN A CUCUMBER BOAT TOPPED WITH CAVIAR



Tuna Tartare in a Cucumber Boat topped with Caviar image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

6 ounces sushi tuna
1 teaspoon chopped chives
1/2 teaspoon chopped capers
1 teaspoon chopped shallots
1 lemon, juiced
1-ounce extra-virgin olive oil
Salt
Freshly ground black pepper
3 to 6 cucumbers (to make 6 cucumber "boats")
1-ounce American farmed black caviar
6 parsley sprigs

Steps:

  • With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. While tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.) Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley.

SEARED BLACK & WHITE SESAME-CRUSTED AHI TUNA SLIDERS



Seared Black & White Sesame-Crusted Ahi Tuna Sliders image

Great party fare. These can be made ahead (roll tuna and chill overnight, covered; resume with cooking steps the following day). from Floridatable.com, this recipe is from Chef David Swhwadron, a Miami caterer.

Provided by Epi Curious

Categories     High Protein

Time 14m

Yield 12 sliders, 12 serving(s)

Number Of Ingredients 7

1 1/2 cups black sesame seeds
1 1/2 cups white sesame seeds
6 tablespoons olive oil
2 tablespoons sesame oil
3 lbs ahi tuna steaks, 1 inch thick, cut into 3 inch by 3 inch square portions
12 dinner rolls, small, sliced in half horizontally, lightly toasted (I like those Hawaiian rolls you can get in the grocery store)
wasabi ketchup, to taste, for serving

Steps:

  • Combine black and white sesame seeds in bowl. Dredge tuna in seed mix, rolling gently to cover completely.
  • Heat olive and sesame oils in large nonstick pan over medium high heat. Reduce heat to medium and place tuna in pan, searing until white seeds are lightly browned, about 2 minutes. Turn carefully so seeds don't fall off. Cook 2 minutes more. Remove from heat and let rest a few minutes.
  • Place tuna on bottom halves of rolls. Top each one with sweet wasabi ketchup. Cover with toll tops and serve.

Nutrition Facts : Calories 535.5, Fat 34.7, SaturatedFat 5.7, Cholesterol 43.4, Sodium 194.3, Carbohydrate 22.6, Fiber 5.1, Sugar 0.8, Protein 35.3

CUCUMBER KIMCHI



Cucumber Kimchi image

This is an easy kimchi recipe to make. Cucumbers ferment the quickest-about 1 day out of the fridge. Use this recipe and method to make any kimchi you like. Napa cabbage is the most common but must be fermented for longer. You can play around with fermentation time and temperature until you get the perfect sour-funky balance you like.

Provided by Jet Tila

Time P1DT1h

Yield 3 quarts

Number Of Ingredients 9

8 cups (1/2 gallon) plus 1/3 cup (1920 milliliters plus 80 milliliters) water
3/4 cup (180 grams) kosher salt, plus more for seasoning
20 Persian or Japanese cucumbers
10 cloves garlic, minced
1 onion, cut into 1/2-inch dice
1 bunch green onions, sliced into 1/2-inch lengths
1 bunch garlic chives, cut into 1/2-inch pieces
1/2 cup (95 grams) gochugaru (Korean ground chile)
1 teaspoon sugar, plus 1 teaspoon, optional

Steps:

  • Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
  • Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
  • Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
  • Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
  • Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
  • Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.

Tips:

  • Use the freshest possible ingredients: High-quality tuna, kimchi, and cucumber will make a big difference in the flavor of your sliders.
  • Choose ripe and firm avocados: Avocados should be slightly soft to the touch, but not mushy.
  • Toast the slider buns: This will help them to hold together better and give them a nice flavor.
  • Don't overcook the tuna: Tuna should be cooked quickly and gently to prevent it from becoming dry and tough.
  • Assemble the sliders just before serving: This will prevent the buns from getting soggy.

Conclusion:

This ahi tuna slider recipe is a delicious and easy-to-make appetizer or main course. The combination of flavors and textures is sure to please everyone. So next time you're looking for a quick and tasty meal, give these ahi tuna sliders a try. You won't be disappointed!

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