There are a few things I have come to know about myself at this age.
I am always the girl that knows every lyric to every song, but will forget what she went to the grocery store for. Hence, I always have copious lists on hand to help me remember.
I will never be able to gracefully open a bottle of soda water without it spraying all over me and my surroundings. True story, ask Mike.
I am always guaranteed to get tomato sauce on whatever shirt I am wearing even if I am extra careful. One time, I was out to dinner with my family at an Italian restaurant. I was wearing a black shirt with white polka dots on it. I kid you not, a rogue drop of marinara landed on one of the white dots.
Spanx are a close best friend to me.
My heart melts for polite children. It gives me hope for the future.
I am obsessed with mini things. Mini corn dogs, mini grilled cheese sandwiches, and mini desserts are the cutest. They got me hook, line, and sinker! Sliders especially, except those of the White Castle variety. However, I am always angered to see three sliders on every appetizer menu. Seriously, three? Nobody wants to cut that third one in half. Is it that hard to just add another one and make it easier to share?
This was supposed to be a happy and whimsical post. How we got on the anger train, I have no idea.
Anyway, you don’t have to fear about rogue marinara droplets or exploding bottles of club soda. All you have to worry about is how to work these great little guys into your weekly menu.
And don’t worry, there are four of them!
Ingredients (Serves 2-4)
For the Sandwich:
2, ½ lb. Ahi Tuna Filets
Pinch of Salt and Pepper for each Filet
4 Slider Rolls, halved
For the Spicy Mayo:
¼ Cup Mayonnaise
1 Teaspoon Wasabi Paste
Pinch of Salt and Pepper
Set your grill to high heat.
Gently pull apart or cut each tuna filet in half, width-wise. Season each side of tuna with a little salt and pepper.
Spray the grill with a little oil to reduce sticking. Grill each side of the tuna for one to two minutes on each side. That will leave the middle rare. If you don’t like tuna rare, keep it on for two minutes longer and remember that the tuna continues to cook after you remove it from the grill.
When the tuna is seared to your liking, remove it from the grill, and place it off to the side.
Combine the mayo, wasabi paste, salt, and pepper in a small mixing bowl. Whisk to combine.
Place a small teaspoon on to the top half of each slider bun. Place a piece of tuna on the bottom half of the slider bun. Add any other toppings you desire and then cover. Hold together with a cute little skewer.
Serve the day of cooking, otherwise the tuna will get more done when you go to reheat it. Mayo should last up to a week in the refrigerator.