Building the Slider:

For the Mayonnaise:

Garnish and Presentation:

  • Brioche buns 20 pc
  1. Building the Slider:

    • Start off by portioning the tuna loin into long 5cm wide x 7cm thick bricks/cubes, exactly the same as tuna tataki.
    • Rub them with a little sesame oil before searing off the tuna over very high heat. Sear on each side for a few seconds.
    • Quickly rub the hot loin with Colman’s Dijon Mustard, sprinkle sesame seeds onto the mustard before wrapping the loins tightly with plastic wrap.
    • Allow to set and cool for 30 minutes.
  2. For the Mayonnaise:

    • Mix the Hellmann’s Real Mayonnaise with paprika, coriander and Knorr Lime Seasoning until smooth.
  3. Garnish and Presentation:

    • Lightly toast the buns before placing mayo on the bottom followed by baby spinach and then sliced tuna tataki. Place more mayo on the top bun & serve with fresh lime wedges.