For the sauce: In a saucepan over medium-high heat, toast the coconut and macadamia nuts until aromatic. Gently whisk the coconut milk, soy, peanut butter, sambal and lime juice over low heat until smooth. Set aside and cool. Once cooled, stir in the cilantro and set aside for later use.
For the sliders: Preheat the grill to high heat. Combine the tuna, lime juice, coriander, oil, salt and pepper in a large bowl and mix well. Roll out the mixture into twelve 2-ounce balls. Place the patties on a super hot grill. Press into thick discs with a flat spatula until they have browned on that side, then flip and repeat.
Pour 1 heaping teaspoon of the Kalola sauce on both halves of all the warmed rolls. Place the slider on bottom half of the bun, then top with a pineapple slice and the top half of the bun.
Sambal badjak is a Thai red chile-garlic sauce that can be found in Asian markets.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.