Name: Tuna Tonatto Sliders
Yield: 12 patties
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; Generous pinch of caraway seeds; 6 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 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

Serves: 12 patties

Ingredients: 17

A gourmet twist on classic sliders featuring a flavorful tuna tonnato mixture served on mini-brioche buns or mini croissants.

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
	generous pinch of caraway seeds
6	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	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

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