FIRE ROASTED AHI TUNA SLIDERS

Directions

1. Step 1

   Prepare Rosarita® Fire Roasted Tomato Salsa Avocado Mash: Combine all ingredients in a medium sized bowl. Hold refrigerated.

2. Step 2

   Prepare Pickled Cucumbers: Combine soy sauce, vinegar, soda, salt and sugar in a medium sized plastic bag. Seal bag and shake to dissolve salt and sugar. Add cucumbers to pickling liquid. Seal and refrigerate for a minimum of one hour. Strain when ready to use.

3. Step 3

   Prepare Coconut Rice Pilaf: Add rice, coconut cream and water to a medium saucepan. Cook over medium high heat until boiling. Lower heat to a simmer; cover. Cook 15-20 minutes or until done. Remove from heat. In a medium bowl, stir together mangos, tomatoes, pineapple, red onion, cilantro and lime juice. Add coconut rice and mix together. Hold refrigerated, serve warm.

4. Step 4

   Prepare sliders: Spread 1 1/2 tablespoons Rosarita® Fire RoastedTomato Salsa Avocado Mash on each bun heel. Place 1 pineapple slice over the Rosarita® Fire Roasted Tomato Salsa Avocado Mash. Place yellowtail tuna steak over pineapple. Top tuna with 1 teaspoon pickled cucumbers, 1 tablespoon Angela Mia® Fie Roasted Diced Tomatoes and 1 tablespoon wontons. Top sandwich with bun crown. Serve with side of 1/2 cup coconut rice pilaf.