Kalola Ahi Slider

Pull up in Orange County, California for sumptuous sliders courtesy of The Flip Truck. Favourites include Seared Ahi Tuna with Macadamia Coconut spread and fresh Pineapple and a Kobe Beef with Aged Cheddar and Peppery Arugula.





 KALOLA SAUCE
½ cup shredded coconut
¼ cup chopped macadamia nuts
¼ cup soy sauce
2 tablespoons creamy peanut butter
1 tablespoon Sambal Badjuk (Thai red chili-garlic sauce)
1 ounce limejuice, freshly squeezed
1 cup coconut milk
½ cup fine chopped fresh cilantro

In a saucepan over med-high heat, toast the coconut and macadamia nuts until aromatic. Gently whisk soy, peanut butter, Sambal, limejuice and coconut milk over low heat until smooth. Once cooled, stir in cilantro.

KALOLA AHI TUNA SLIDERS
24 ounces fresh sashimi grade Ahi tuna, finely chopped
1 ounce limejuice, freshly squeezed
1 tablespoon dried ground coriander
1 teaspoon Kosher salt
Pinch white pepper
1 tablespoon extra virgin olive oil

Combine Ahi tuna, limejuice, coriander, salt, pepper and olive oil in a large bowl and mix well. Roll out mixture into 12 2-ounce balls. Place patties on a super hot grill, pressing into thick discs with a flat spatula until they have browned on that side, then flip and repeat.

THE PLATE
24 Teaspoons Kalola Sauce (above)
12 brioche slider rolls, warmed
12 Ahi Tuna Sliders (above)
12 thin sliced pineapple triangles

Pour 1 heaping teaspoon of Kalola Sauce on both halves of all the warmed rolls. Place the Ahi Tuna slider on bottom half of the bun, then top with a pineapple slice and the top half of the bun.