Honey Sriracha Tuna Sliders with Pineapple Salsa
Sliders are HOT right now! This recipe sure fits the bill. This is my low sodium take on a honey sriracha tuna slider with pineapple salsa. I was trying to come up with a trio of slider choices for a Super Bowl Party. I already have my Creamy Buffalo Chicken Sliders with Pickled Celery Relish and I am also crafting a Vegetarian choice; a Black Bean Portobello Mushroom Slider with a Bloody Mary Glaze.
This tuna slider brings all sorts of layers of heat to the party. The burger itself has Jalapenos, as well as the salsa. The Sriracha in the glaze kicks it up a notch! The sweetness of the King’s Hawaiian Rolls, the honey in the glaze, and pineapple in the salsa provide a sweet counterpoint to the heat, resulting in a flavorful slider that should eradicate any thoughts that low sodium should ever be bland. Again, we are using the King’s Hawaiian Sweet Rolls that have 80 mg of sodium per roll. So 1 Slider = 80 mg (roll) = 15.1 mg (salsa) + 51.4 mg (filling) = 146.5 mg for the whole thing!
Let’s dive into the recipe:
Honey Sriracha Tuna Sliders with Pineapple Salsa
Honey Sriracha Tuna Sliders with Pineapple Salsa
Ingredients
Method
- Drain the Tuna and pat dry
- In a small mixing bowl, mix together tuna, 1T Oil, Egg, Celery, Onion, Bell Pepper/Pimento, Jalapeno, Bread Crumbs, and Greek Yogurt until you have a loaf.
- Separate into 2T balls and form into patties for the sliders
- Make the glaze: in a small bowl, whisk together Honey, Sriracha, Rice Vinegar, and remaining 1/2 T of oil.
- Cook the patties 3-4 minutes over high heat, brushing the glaze over each side.
- Assemble the slider and enjoy!
Nutrition
Low Sodium Pineapple Salsa
Ingredients
Method
- In a small bowl mix together all ingredients.
- Increase or decrease Jalapenos based on desired level of heat.
Nutrition