Ahi Tuna Sliders Recipe

Prep tuna

Keep tuna cold until ready. Using a sharp knife, finely dice the sushi-grade ahi into small uniform 1/4" cubes. Transfer to a chilled bowl.

Add mayonnaise, soy sauce, sesame oil, sriracha, and lime juice to the diced tuna. Stir gently to combine, being careful not to mash the fish. Mix until evenly coated.

Fold in the finely diced celery, cucumber, and the white parts of the sliced green onions. Add toasted sesame seeds, kosher salt, and black pepper. Taste and adjust seasoning — add up to 1 tsp more soy or 1/2 tsp more salt if needed.

Cover the mixture and chill in the refrigerator for 10–15 minutes to allow flavors to marry (do not chill longer than 30 minutes to preserve texture).

Whisk together mayonnaise, wasabi paste, lemon juice and soy sauce in a small bowl until smooth. Taste and adjust heat by adding more wasabi if desired. Refrigerate until ready to assemble.

Preheat a skillet or griddle over medium heat. Brush cut sides of the slider buns with melted butter. Toast the buns, cut-side down, 1–2 minutes until golden and slightly crisp. Remove from heat.

Spread about 1 teaspoon of wasabi aioli (or plain mayo) on both top and bottom of each toasted bun.

Divide the chilled ahi mixture into 12 equal portions (about 1.5–2 tablespoons each). Gently mound a portion onto the bottom half of each toasted bun—do not pack tightly; keep it light and airy.

Top each mound of tuna with a slice of avocado (one thin slice per slider), a small handful of microgreens or baby arugula, and a few strips of pickled ginger if using. Sprinkle a few additional toasted sesame seeds and a tiny pinch of black pepper over each.

Cap with the top bun and serve immediately. Provide napkins and optional soy sauce or extra sriracha on the side.