Recipe Yield: 20
Tuna Sliders seasoned with a spicy Sriracha sauce
- 1 pouch, 43 oz. StarKist ® Chunk Light Tuna in Water
- 1 cup granulated sugar
- 1 cup distilled vinegar
- ½ cup water
- 10 oz. red onion
- 8 oz. (2 – ¼ cups) carrots, raw, shredded
- 3 oz. (1/2 cup) onions, minced, EP
- 5 ½ oz. (1-1/4 cups) Bread crumbs, dry, grated, plain
- ½ cup Greek yogurt, plain
- ½ cup mayonnaise
- 3 Tbsp. Sriracha
- 3 Tbsp. lemon juice (bottled or fresh)
- ½ tsp. cayenne pepper
- 8 oz. (2 cups) Bread crumbs, dry, grated, plain
- 40 slider buns, WGR (1 oz. each)
- Preheat oven to 400° F.
- Line sheet pan with parchment paper and spray with pan release.
- In a large bowl, prepare the brine by stirring together the sugar, vinegar and water until the sugar dissolves. Cover and set aside. CCP: No bare hand contact with ready to eat foods.
- Rinse onions under running water. Cut onions in half and then into very thin strips.
- Mix the carrots and onions into the brine. To marinate, cover and hold in the refrigerator until service. This may be prepared a day in advance. CCP: Hold at 41° F or lower.
- In a large bowl, combine bread crumbs, yogurt, mayonnaise, onions, Sriracha®, lemon juice, and cayenne. Add undrained tuna and break into small pieces using freshly gloved hands. Mix well until all ingredients combined.
- Portion patties using a leveled #12 disher. (3.25 oz.)
- Gently flatten each portion into a patty, and coat each side with bread crumbs. Note: Divide bread crumbs and add remaining amount half way through patty preparation.
- Place patties on prepared sheet pan.
- Bake for 17 minutes. If necessary to hold, do not cover. CCP: Cook until internal temperature is at least 135° F.
- Just prior to service, place cooked patties on bottom half of bun. Top each slider with 2 Tbsp. of drained onion and carrot mixture using No. 30 disher. Serve 2 mini burgers per customer. CCP: Hold and serve at 135° F. or above.
|Amount Per Serving||DV%*|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.