Blackened Ahi Tuna Sliders with Wasabi Aioli
- 1 lb. sushi grade ahi tuna, cut into 2-inch steaks
- 1/2 cup gluten-free tamari or soy sauce
- 1 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. cayenne or ground red pepper
- 1 tsp. thyme leaves
- 1 tsp. dried oregano
- 1 tbsp. high heat oil such as avocado oil
- 1/2 cucumber, peeled and thinly sliced
- 1/2 avocado, sliced
- 5 slider buns (I used King's Hawaiian rolls)
- 2 tbsp. wasabi paste
- 1/2 avocado
- 1 tsp. mayo
- 1/2 lime, juiced
Place the tuna into a shallow dish and pour the tamari over the top. Place into the fridge and allow to marinate for about 10 minutes. Meanwhile, prepare the blackening seasoning by whisking together the paprika, salt, pepper, garlic powder, onion powder, cayenne, thyme, and oregano together in a shallow dish.
Once the tuna has marinated, remove from the fridge and coat all sides of the tuna steaks in the blackening seasoning. Heat the oil over medium-high heat in a large skillet.
Once the oil is hot, cook the tuna steaks for 30 seconds on each side (for rare, longer if necessary), then promptly remove from the heat as not to overcook them.
To serve, spread the wasabi aioli onto the bottoms of the slider buns. Top with the tuna steaks, then cucumber slices and avocado.