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Hands-on Time
27 Mins
Total Time
1 Hour 27 Mins
Yield
Serves 4 (serving size: 2 sliders)
Photo: Nigel Cox; Styling: Molly Findlay

How to Make It

Step 1

Combine 2 tablespoons soy sauce and vinegar in a medium bowl. Add carrot and cucumber; toss. Cover and chill 1 hour. Toss. Drain; set vegetables aside. Combine mayonnaise, wasabi, and juice in a small bowl, stirring well.

Step 2

Preheat broiler to high.

Step 3

Cut each bread slice into a 3-inch circle using a round cutter; reserve scraps for another use (such as breadcrumbs or croutons). Lightly coat both sides of bread rounds with cooking spray. Place bread rounds on a baking sheet in a single layer; broil 2 minutes on each side or until toasted. Cool on a wire rack.

Step 4

Combine remaining 1 tablespoon soy sauce, chives, chile paste, and tuna in a large bowl; gently mix until blended. Spread about 1/2 teaspoon mayonnaise mixture on one side of each bread round; top each with 1 lettuce leaf. Divide tuna mixture evenly among sliders, mounding about 2 tablespoons on each. Cut each avocado half into 8 slices. Place 2 avocado slices, 2 cucumber slices, and 2 carrot slices on each slider. Top each slider with remaining bread round, mayonnaise-coated side down. Serve with lime wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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