Kalola Ahi Slider

Recipe courtesy of Flip Truck
Show: Eat St. Episode: Fresh, Local, Wild
TOTAL TIME: 50 min
Prep: 35 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 servings (12 sliders)
LEVEL: Easy

ingredients

KALOLA SAUCE:
  • 1/2 cup shredded coconut
  • 1/4 cup chopped macadamia nuts
  • 1 cup coconut milk
  • 1/4 cup soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon sambal badjak
  • 1 ounce freshly squeezed lime juice
  • 1/2 cup finely chopped fresh cilantro
KALOLA AHI TUNA SLIDERS:
  • 24 ounces fresh sashimi grade ahi tuna, finely chopped
  • 1 ounce freshly squeezed lime juice
  • 1 tablespoon ground coriander
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Pinch white pepper
  • 12 brioche slider rolls, warmed
  • 12 thinly sliced pineapple triangles
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Directions

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.

Notes

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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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