Blackened Ahi Tuna Sliders

🍳 Step-by-Step Cooking Instructions

1. Toast the rolls: Melt the butter in a pan over medium heat. Toast the split rolls until golden, then set aside.
2. Prep the tuna: Cut the Ahi tuna across the grain into 2-inch squares .
3. Season the fish: Roll the tuna pieces in the Cajun spice. Cover the top, bottom, and two sides completely. Leave the ends bare.
4. Sear the tuna: Heat the canola oil in a skillet over medium-high heat. Sear each seasoned side quickly, leaving the center rare..
5. Rest the fish: Remove the tuna from the skillet. Let it cool completely before slicing.
6. Dress the greens: In a mixing bowl, toss the baby arugula with the white wine vinegar, sea salt, and pepper.
7. Slice the tuna: Slice the cooled tuna into thin pieces, about 1/4-inch thick .
8. Mix the glaze: In a small bowl, whisk together the passion fruit wasabi mustard, light soy sauce, and Budweiser.
9. Assemble the sliders: Place the bottom buns on a plate. Layer each with a tomato slice, dressed arugula, and sliced tuna.
10. Sauce and serve: Drizzle the glaze generously over both halves of the sliders. Close the rolls, secure them with a skewer, and serve immediately.

📝 Recipe Notes & Pro Tips

• Searing tip: Ahi tuna cooks incredibly fast. Keep your skillet very hot and sear for only 30–60 seconds per side to keep the inside beautifully red and tender.
• Make ahead: You can mix the beer-mustard glaze ahead of time and store it in the fridge for up to three days.
• Tuna grain cutting: Always cut the tuna perpendicular to the grain Blackened Ahi Tuna Sliders before searing. This ensures the fish stays tender and doesn't become stringy or tough when you bite into the slider.
• Skewering trick: Use long decorative skewers or toothpicks Blackened Ahi Tuna Sliders pushed directly through the center of each assembled slider before serving. Because the rolls are light and sweet and the toppings include wet greens, a skewer keeps the layers from sliding apart when guests pick them up.