Recipe for Ahi Tuna Slider with Kimchi and Cucumber

Making the perfect Ahi Tuna Slider with Kimchi and Cucumber should only take approximately 25 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Ahi Tuna Slider with Kimchi and Cucumber recipe can feed your family for 1 serving.

There are many different ways to make this Ahi Tuna Slider with Kimchi and Cucumber recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Ahi Tuna Slider with Kimchi and Cucumber recipe.

Ahi Tuna Slider with Kimchi and Cucumber Popular Ingredients

• 3 ounces fresh ahi or saku tuna, cut into long rectangles
• 1 teaspoon togarashi or blackening spice
• 1/2 tablespoon grapeseed oil
• 1 slider roll
• 1 teaspoon unsalted butter, softened
• 2 teaspoons thinly sliced green onion
• 4 slices cucumber
• 3 to 4 fresh cilantro leaves
• 1 teaspoon rice vinegar
• Kosher salt and freshly ground black pepper
• 3 ounces kimchi
• Mint leaves, for garnish
• 1 tablespoon sour cream
• Large pinch of kimchi powder
• Juice of 1/2 lime

Steps for making Ahi Tuna Slider with Kimchi and Cucumber

1. For the ahi tuna slider: Coat the tuna with the togarashi. Heat the oil in a nonstick skillet over high heat. Add the tuna and sear each side just to medium rare, about 30 seconds per side.
2. Toast the slider bun with the butter and set aside. Toss the green onion, cucumber and cilantro in a small bowl with the rice vinegar and some salt.
3. For the sauce: Mix the sour cream with the kimchi powder and lime juice. Transfer to a squeeze bottle.
4. On the toasted roll, form a sandwich with the cucumber mixture, kimchi and tuna. Add the kimchi cream and garnish with the mint.

Popular Categories for this Recipe

• Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
• Tuna Recipes
• Cucumber – Cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears usually cylindrical fruits, which are used as vegetables. Considered an annual plant, there are three main varieties of cucumber — slicing, pickling, and burpless/seedless — within which several cultivars have been created. The cucumber originates from South Asia, but now grows on most continents, as many different types of cucumber are traded on the global market. In North America, the term wild cucumber refers to plants in the genera Echinocystis and Marah, though the two are not closely related.
• Main Dish

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Ahi Tuna Slider with Kimchi and Cucumber recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon