West Coast Tuna Sliders

Author:  creativesides.ca

Raincoast products used in this recipe

West Coast Tuna Sliders
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
A quick to prepare tuna slider as an appetizer or made larger for a lunch or dinner. Note: I was worried the heat of the chili would be too spicy for my kids... until my three year old declared "That's delicious mama, can I please have another?" He said please - it's that tasty.
Servings: 8
Author: Andrea Moalic at creativesides.ca
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 red chili minced
  • 1 rib celery finely diced
  • ¼ tsp celery seeds
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • 1 egg beaten
  • 3 green onions thinly sliced
  • ¼ cup fresh parsley minced
  • 1 tbsp heavy cream
  • 1 tbsp Dijon mustard
  • 2 can Raincoast Wild Solid White Albacore Tuna
  • cup dry breadcrumbs
  • 2 tbsp all-purpose flour
  • Canola oil
  • 8 buns/dinner rolls
  • Raincoast Sweet Chili Dipping Sauce
  • Broccoli Kale Coleslaw
  1. Heat olive oil in a pan over medium heat and sauté the olive oil, garlic, red chili, celery, celery seeds and salt and pepper. Remove from heat and set aside.
  2. In another bowl, mix together egg, green onions, parsley, cream, dijon mustard, two cans of tuna, and breadcrumbs. Add in the chili, garlic, celery mixture and combine well.
  3. Shape mixture into small patties and dredge in flour.
  4. Place the patties in the freezer for 10-12 minutes.
  5. Heat the canola oil in a large frying pan. Fry the patties for 5-7 minutes, until crispy and heated through.
  6. Toast the buns and brush with Niko's Sweet Chili BBQ & Dipping Sauce
  7. Top the buns with the tuna patty and coleslaw and serve with a side of dipping sauce.
Recipe Notes

You may also substitute Raincoast Trading Wild Solid White Albacore Tuna - No Salt for a lower sodium option.

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