Albacore Sliders with Spinach Serrano Pesto

By Chef Matt Talvera, Whole Foods Market. Provided by Western Fishboat Owners Association.

Makes 24 sliders

Ingredients

Spinach Serrano Pesto
2 cups fresh baby spinach leaves
1⁄2 cup basil leaves
1⁄2 cup parsley
1⁄2 cup roasted hazelnuts
1⁄2 cup manchego cheeses, grated
1 cup olive oil
squeeze of lemon juice
2 serrano chilies
1⁄2 tsp sea salt

To make Spinach Serrano Pesto

1. Place all ingredients in a food processor except olive oil.
2. Pulse until smooth then add oil in a slow stream.
3. Do not over blend. The heat will turn the pesto brown
   

Ingredients

Tuna “Patties”
2 pounds Northwest albacore tuna loin
1 tsp sea salt
2 tsp pepper
2 tsp smoked paprika
6 hard boiled eggs, sliced
2 cups baby spinach leaves
24 slider buns

To make Tuna “Patties”

1. Combine all spices together and generously season the outside of the cleaned
   albacore loin.
   
2. Sear rare in a hot, lightly oiled pan, about 2 minutes on each side.
   Remove and slice into 1⁄2 inch portions to make the “patties”.
3. Layer slider bun with pesto, albacore, spinach, hardboiled egg, and finish with more pesto, mayonnaise (optional).