RECIPE OF THE WEEK FROM FORKS AND CORKS: The Colony's Spicy Tuna Sliders & Wasabi Slaw

[Amy Warren, LMHC / WQ Mag Columnist]

Of the many delicious offerings at Forks and Corks Grand Tasting, I heard more than one person pronounce these Tuna Sliders from The Colony Restaurant their "favorite." Try them; I think you'll love them!

Tuna Sliders:
7 oz Tuna Steak, Diced Small
2 Tbsp. Fresh Grated Ginger
1 Jalapeno, Seeded and Minced
1/4 cup Light Soy Sauce
2 Tbsp. Chopped Fresh Cilantro
2 Tbsp. Sriracha Sauce (hot chili sauce)
4 Mini Slider Buns
2 Tbsp.Oil

Mix all the ingredients together except the buns and oil. Form into four patties. Sear on both sides in a saute pan with oil on medium heat to a rare temperature.

Wasabi Slaw:
2 cups Shredded Mixed Cabbage
1 Red Pepper, Seeded and Julienned
1 bunch Green Onions, Sliced Small
1/2 cup Mayonnaise
1/4 cup Rice Vinegar
1 Tbsp. Sugar
Pinch of Salt
1.5 tsp. Wasabi Powder

In a small bowl, mix all ingredients together. Let sit for fifteen minutes, allowing the flavors to combine well. Cut buns in half, place the tuna and slaw in between and serve.