Spicy Tuna Croquette Sliders with Chunky Avocado Pesto
Two appetizers in one! Spicy tuna croquettes transformed into fun mini sliders, topped with melty cheese and homemade avocado pesto.
Servings 24
Calories 207kcal
Ingredients
- 2 eggs
- 2 teaspoons lime juice
- ¾ cup Panko bread crumbs plus more for coating
- 3 cans chunk light or albacore tuna drained
- ¼ cup red onion diced
- 1 tablespoon sweet red pepper diced
- 1 tablespoon jalapeno pepper diced
- 1 tablespoon serrano pepper diced
- 1 tablespoon celery diced
- 1 clove garlic diced
- 1 tablespoon cilantro diced
- 2 teaspoons red pepper flakes
- Kosher salt to taste
- Black pepper to taste
- 24 mini slider rolls
- 6 slices cheese Havarti or other melty cheese, quartered
- Olive oil for sauteing
Chunky Avocado Pesto
- 1 cup arugula
- ½ cup cilantro leaves
- 1 avocado
- 1 clove garlic diced
- 2 teaspoons lime juice
- ½ cup walnuts chopped
- ¼ cup olive oil
- Kosher salt to taste
- Black pepper to taste
Instructions
- Whisk the eggs and lime juice together in a large bowl, then stir in the bread crumbs to form a paste.
- Add tuna, onions, peppers, celery, garlic, cilantro, salt, and peppers bowl and stir to combine.
- Divide the mixture into 24 1-inch balls, setting them on a parchment lined baking sheet.
- Place the remaining bread crumbs into a shallow bowl. Coat each croquette in the panko, then refrigerate for 15 minutes. Flatten the balls slightly with the palm of your hand.
- Heat ¼-inch of olive oil in the bottom of a 12-inch saute pan set over medium heat. Add the croquettes (I was able to cook ⅓ of them at once) and cook 2 to 3 minutes on each side, or until golden brown.
- Remove to baking sheet lined with paper towels, and allow to cool slightly.
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
- Slice slider rolls horizontally, placing bottom halves on the foil-lined sheet and setting top halves to the side in their own square of foil.
- Set a croquette on each roll bottom, then top with a square of cheese. Place them in the oven, along with the tops, and bake for 4-6 minutes until buns are toasted and cheese is melted.
- Remove from oven, cool slightly, top each slider with about a teaspoon of Chunky Avocado Pesto, and replace bun tops. Serve with overly salted fries and enjoy!
- Chunky Avocado PestoIn a food processor or high-powered blender, combine arugula, cilantro, avocado, garlic, lime juice, and half of the walnuts. Pulse until chopped and blended, then add the walnuts and pulse again, drizzling in olive oil to form a chunky paste. Season with salt & pepper to taste.
Notes
Refrigerate remaining pesto for up to 5 days by covering it tightly with plastic wrap to prevent browning.
Nutrition
Calories: 207kcal | Carbohydrates: 19g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 147mg | Potassium: 131mg | Fiber: 2g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 3.1mg | Calcium: 89mg | Iron: 1.5mg