Crispy Tuna-Cake Sliders with Citrus Slaw

Ingredients

  • 1 red cabbage, shredded
  • 1 ½ tablespoons raw sugar
  • 1 teaspoon sea salt
  • ½ cup fresh parsley leaves, minced
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • + 21 more ingredients
    • 1 lemon, juiced
    • 1 lime, juiced
    • Freshly cracked black pepper
    • 1 tablespoon extra-virgin olive oil
    • 1 rib celery, finely diced
    • 1 red chile, minced
    • 1 clove garlic, minced
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon celery seeds
    • ¼ teaspoon sea salt
    • Freshly cracked black pepper
    • 2 cups canned tuna in water, drained
    • 1/3 cup dry breadcrumbs
    • ¼ cup fresh parsley leaves, minced
    • 1 tablespoon heavy cream
    • 1 tablespoon Dijon mustard
    • 3 green onions, thinly sliced
    • 1 egg, beaten
    • 2 tablespoons all-purpose flour, plus more for flouring your hands
    • Canola oil
    • 8 onion buns

To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt. Toss, cover and refrigerate for 30 minutes to brine. Toss in the parsley right before adding the dressing. Into a jar, add the mayonnaise, Dijon, poppy seeds, lemon juice, lime jui...

View full recipe at SpringPad

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