Grilled Tuna Sliders With Chili Lime Mango Salsa

September 28, 2016  •  Leave a Comment


Grilled Tuna Sliders

with Chili Lime Mango Salsa

Hello everyone!

I am beyond excited to share with you my latest recipe creation “Grilled Tuna Sliders with Chili Lime Mango Salsa” made with the new Dole Sunshine Fruit N’ Spice.

To celebrate my new recipe, I invited close friends for an intimate and private tasting of my recipe. It was so much fun! For this special occasion, we got together on a beautiful Sunday afternoon at a location that overlooked the Los Angeles Skyline. All in all, it was amazing to witness 15 of my closest friends coming together, enjoying great music, and sharing with them about what they are about to taste.

Their expressions were priceless upon tasting my sliders. As a Chef, the highest compliment you can receive is the priceless facial expressions upon a devouring bite of the Grilled Tuna Slider with Chili Lime Mango Salsa. It was the perfect recipe for an alternative on healthy sliders. The Chili Lime Mango Salsa made all the difference as it was essential in providing the recipe with a refreshing and sweet yet zesty taste.

Here are the instructions to create this delicious, tasty, and healthy recipe:


Tuna Burgers  (4 servings)

  • 1 1/2 lb fresh tuna steaks, finely chopped
  • 1 tbsp shallots, finely chopped
  • 2 scallions finely diced
  • 2 tbsp Dijon mustard
  • 1 tbsp canola oil
  • 1 tbsp agave
  • 1 egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • Kosher salt and pepper
  • 6 ounces mozzarella cheese, sliced into 4 rounds
  • Watercress
  • 4 Ciabatta rolls or French bread


  1. Combine the tuna, shallots, scallions, Dijon, oil, agave, and egg. Stir in the breadcrumbs in a bowl and season with salt and pepper. Divide the mixture into 4 balls. Slightly flatten each ball into 1 1/2 inch thick.
  2. Place in the refrigerator for at least 30 minutes. Before cooking the patties, they must be very cold in order to hold their shape nicely when cooking.
  3. Grill the burgers until they are golden brown on one side, about 4 minutes. Flip over the burgers and place a mozzarella round on top of the burger.
  4. In the meantime, while the burgers cook, toast the buns. Place the buns cut side down on the grill rack (or upper grill rack if your grill has one) until toasted, about 2 minutes. Remove the buns and burgers from the grill and place a burger on each bun bottom.
  5. Top with Dole Fruit N’ Spice Chili Lime Mango salsa and then spoon some chimichurri sauce.
  6. Garnish with watercress.
  7. Cover with the top half of the bun and serve.

 Chimichurri Sauce

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 tbsp fresh dill leaves
  • 1/2 cup olive oil
  • 2 tbsp red or white wine vinegar
  • 1 pinch smoked paprika
  • Kosher salt and pepper
  • 1/4 teaspoon red pepper flakes


  1. In a food processor finely chop the parsley, fresh dill, and garlic. Place in a small bowl.
  2. Stir in the olive oil, vinegar, smoked patrika, salt, pepper, and red pepper flakes. Adjust seasonings.
  3. Serve at room temperature or refrigerate for up to 3 days.


Dole Fruit N’ Spice Chili Lime Mango Salsa

  • 1/2 cup Dole Fruit N’ Spice Chili Lime Mango
  • 1/4 cup peeled, diced cucumber
  • 1 tablespoon finely chopped jalapeno
  • 1/8 diced red onion
  • 1 teaspoon lime juice
  • 1 teaspoon orange juice
  • 1/3 cup finely chopped mint leaves
  • Kosher salt and pepper


  1. Combine the Dole Fruit N’ Spice Chili Lime Mango, cucumber, jalapeno, red onion, lime juice, orange juice and mint leaves and mix well.
  2. Season with salt and pepper, to taste.

Don’t Forget to followDole at @DoleSunshine #DoleFruitNSpice on Facebook, Instagram, and Twitter.


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