Ahi Tuna Slider Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew. Cut into 8 equal portions about 2 oz each (or 1-inch thick medallions) and set on a plate.

Whisk together soy sauce, sesame oil, lime juice, honey and black pepper in a shallow bowl. Add sesame seeds if using.

Add the tuna portions to the marinade and turn to coat. Marinate at room temperature for 10 minutes or up to 20 minutes in the refrigerator. Do not marinate longer than 30 minutes to preserve texture.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear the tuna: remove tuna from marinade (reserve marinade), place in the hot skillet and sear 30–45 seconds per side for rare center (adjust 60–75 seconds per side for medium). If tuna pieces are thicker, sear edges briefly. Transfer seared tuna to a cutting board and let rest 2 minutes, then thinly slice each portion crosswise to create bite-size pieces for sliders.

In a medium bowl whisk together Greek yogurt, mayonnaise, milk, wasabi paste and lemon juice until smooth. Taste and add more wasabi if you want more heat (start conservative).

Fold in the finely diced cucumber, chopped dill, chives and minced garlic. Season with salt and pepper and refrigerate at least 10 minutes to allow flavors to meld. If mixture is too thick, thin with an extra teaspoon or two of milk.

Toast buns: Halve the slider buns. Spread a thin layer of softened butter on cut sides. In a skillet over medium heat or under a broiler, toast buttered sides until golden, about 1–2 minutes. Watch closely to avoid burning.

Prepare avocado: Halve and pit the avocado. Scoop flesh into a bowl and lightly mash with a fork; season with 1/4 teaspoon coarse salt and a squeeze of lime or lemon if desired. Alternatively, thinly slice if preferred.

Assemble sliders: Spread about 1 tablespoon of wasabi–cucumber ranch on the bottom half of each bun. Top with a small handful (about 1/4 cup) of baby arugula. Place a few slices of seared tuna on top of the arugula (about 2–3 slices per slider, depending on thickness). Add a smear (about 1/2 teaspoon) of mashed avocado on the tuna, then a light drizzle or dot of Sriracha (about 1/4 teaspoon) per slider to taste.

Finish and serve: Cap with the top bun. Arrange sliders on a platter and serve immediately with extra wasabi–cucumber ranch and lime wedges on the side.

Make-ahead notes: The ranch can be made up to 24 hours ahead and refrigerated. Marinate tuna no more than 30 minutes ahead. Toast buns and assemble just before serving for best texture.