Adapted from LunaCafe’s recipe.
Makes eight 3-inch sliders
8 ounces shiitake mushrooms, cleaned, stemmed and roughly chopped
2 tablespoons canola or grapeseed oil
2 limes, zested and juiced
1 pound albacore, cut in large dice (about 2 cups)
4 cloves garlic, finely minced
1 tablespoon + 2 teaspoons finely grated fresh gingerroot
2 teaspoons fine sea salt
1-1/2 teaspoons freshly ground black pepper
2 small jalapeno chiles, stemmed, ribbed, seeded and finely chopped
1 stick frozen unsalted butter, grated, divided
1 tablespoon + 1 teaspoon rice wine vinegar
2 teaspoons soy sauce or ponzu
Slider buns, baby lettuce leaves or arugula, Sriracha mayo and thinly sliced sweet onion or pickled onions, to serve
To prepare the mushrooms, place a saute pan over medium-high heat and add 2 tablespoons oil. When the oil is hot (it will sizzle when you flick a drop of water into the pan), add the mushrooms and stir fry until they soften and release their moisture, 2 to 3 minutes. Add 2 tablespoons of lime juice to the pan and continue to saute until all of the moisture is gone. Remove the pan from the heat and cool completely.
To prepare the tuna, add it to the bowl of a food processor fitted with the steel blade, along with the garlic, lime zest, salt and pepper. Pulse a few times to coarsely chop. Remove to a bowl.
Put the thoroughly cooled mushrooms in the processor and mince. Add to the tuna with the jalapenos, half of the butter, vinegar and soy sauce. Shape the mixture into 3-inch round patties approximately 3/4-inch thick.
Add half of the remaining butter to a large nonstick pan and heat to sizzling. Add 4 patties and cook over medium high heat for 1 to 1-1/2 minutes per side. The patties should be lightly browned on both sides. Repeat with the remaining patties. Serve on lightly toasted buns with lettuce, thinly sliced onion and spicy mayo. Avocado is a good addition, and as are thinly sliced ripe tomatoes in season.