Name: Tuna Tonatto Sliders
Prep time: 25 min
Cook time: 25 min
Total time: 4 h 50 min
Yield: 12 patties
Cuisine: Italian
Ingredients: 0.25 cup olive oil; 2 tablespoons unsalted butter, divided; 1 small yellow onion, chopped; 1 small fennel bulb, chopped; Handful of spring radishes, trimmed and chopped; 1 teaspoon hot pepper flakes, or to taste; 1 pinch generous pinch of caraway seeds; 6 cloves garlic cloves, chopped (remove and discard any green shoots); 9 anchovy fillets; Big handful of Italian parsley leaves, chopped (to yield 1/4 cup or so); 3 cans good quality tuna in olive oil, drained and chopped, oil reserved; 0.5 cup dry white wine; 0.25 cup capers, drained and rinsed; 0.5 cup mayonnaise or aioli; 2 tablespoons wine vinegar or lemon juice; 2 tablespoons water; Salt and freshly ground pepper, to taste; Pepper

Ready in: 4h 50 mins

Serves: 12 patties

Ingredients: 17

Tonnato — the Italian sauce of tuna, anchovies, capers and mayonnaise sharpened with wine vinegar — gets rebuilt here as a slider filling. Onion, fennel and radish soften in olive oil and butter with caraway seed and hot pepper flakes before the tuna goes in with a splash of white wine. The batch makes twelve patties, sized for an appetizer spread.

Ingredients

¹⁄₄	cup olive oil
2	tablespoons unsalted butter, divided
1	small yellow onion, chopped
1	small fennel bulb, chopped
•	handful of spring radishes, trimmed and chopped
1	teaspoon hot pepper flakes, or to taste
1	pinch generous pinch of caraway seeds
6	cloves garlic cloves, chopped (remove and discard any green shoots)
9	anchovy fillets
•	big handful of Italian parsley leaves, chopped (to yield 1/4 cup or so)
3	cans good-quality tuna in olive oil, drained and chopped, oil reserved
¹⁄₂	cup dry white wine
¹⁄₄	cup capers, drained and rinsed
¹⁄₂	cup mayonnaise or aioli
2	tablespoons wine vinegar or lemon juice
2	tablespoons water
•	salt and freshly ground pepper, to taste
•	pepper

Instructions

1.	In a large skillet, heat the olive oil and 1 tbsp of butter over medium-low heat. Saute onions, fennel, and radishes until tender. Add pepper flakes, caraway, garlic, and anchovies. Cook until anchovies dissolve. Mix in tuna, breaking up any large chunks with a wooden spoon. Increase heat, pour in wine, cook until almost evaporated. Reduce heat, add capers and parsley. Stir in the remaining butter and let cool.
2.	Transfer half of the mixture to a food processor. Add mayonnaise, vinegar, water, and 2 tbsp of tuna oil. Pulse until a paste forms. Combine with the remaining mixture in a bowl. Refrigerate for several hours or overnight.
3.	Form the mixture into equal-sized patties. Heat a non-stick skillet with olive oil. Fry the patties until browned and heated through. Serve on mini-brioche buns or mini croissants, optionally topped with arugula, watercress, and melted cheddar. Enjoy open-faced for a tuna melt-style experience.

Published on Jul 19, 2024 by Luminița