Even though creating, tweaking, photographing and writing about food and recipes is my passion, all that can often leave me tired and not too psyched to spend a lot of time making dinner every night. Just like you.
Therefore, I'm a big fan of quick and easy weeknight dinner recipes -- like these Thai tuna sliders.
I think I read somewhere that the slider craze is "over" -- whatevs, people. The Ninj isn't trying to stay one step ahead of the trends: I'm giving you real-life solutions and strategies to real-life eating situations. And one of those situations is not wanting to spend a ton of time making dinner.
(And sliders? Over? Come on -- who doesn't love cute food? Jeesh.)
So, can you open a can of tuna? Can you toast a bun? Then these tuna sliders have got dinner covered for you.
As with my quick weeknight falafel, you can make these tuna sliders, start to finish, in less than half an hour, including a little baking time in which you can prepare a salad or other side dish to go with them.
Not to mention that we're all supposed to be adding a little more omega-3-packed fish to our diets. Canned tuna is an easy way to achieve that.
One tip from The Ninj: do not skip the ginger mayonnaise on these tuna sliders. It really lends a little extra zing that make them a bit more extraordinary.
So, are you over sliders or not? Leave a comment: The Ninj wants to know.
Thai Tuna Sliders(adapted from Better Homes and Gardens)
1/4 cup mayonnaise
1/4 cup plain Greek yogurt (I use Cabot Greek-style)
3 teaspoons minced fresh ginger
2 eggs, beaten
1 cup panko
1 tablespoon fish sauce
1 teaspoon chili garlic sauce (I use Huy Fong brand)
2 5- or 6-ounce cans albacore tuna (I use Wild Planet)
1/4 cup diced celery
1/4 cup thinly sliced green onion
6 small slider buns, toasted
Baby spinach leaves
In a small bowl or container, combine the mayo, yogurt and ginger, then spoon 2 tablespoons of it into a larger mixing bowl. Put the remaining mayo mixture in the fridge until serving time. To the bigger bowl, add the beaten eggs, panko, fish sauce and chili garlic sauce and mix it all up. Next, fold in the tuna (flake it with a fork), celery and green onion, making sure everything is well combined. Let the mixture stand for 5-10 minutes to give the flavors time to meld and let the panko absorb some liquid.
Preheat the oven to 450 degrees.
After standing, form the tuna mixture into 6 small patties and place them on a prepared baking sheet. Bake for 10 minutes.
To serve, smear a little of the mayonnaise mixture on each toasted bun, and top it with a tuna patty and a few baby spinach leaves.