Tuna Sliders with Spiced Cranberry Sauce
10 minutes
PREP TIME
45 minutes
TOTAL TIME
6
SERVINGS
Ingredients
Cranberry sauce
- 1 cup frozen cranberries
- ¼ cup water
- 2 tbsp maple syrup
- ¼ tsp allspice
- ¼ tsp ground clove
- Salt and pepper to taste
Sliders
- 1 cup butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 tsp cinnamon
- 6 cans (80g) Ocean’s Solid Light Tuna in Olive Oil, drained
- 1 cup kale, very thinly sliced
- ½ cup brussel sprouts, very thinly sliced
- 6 brioche slider buns
- 3 tbsp mayo
- Salt and pepper to taste
Product Used
Directions
- In a small saucepan, add all of the cranberry sauce ingredients and bring to a simmer. Cook for 15 minutes, stirring occasionally. Set aside to cool.
- Preheat the oven to 400°F. Toss butternut squash in olive oil and cinnamon, and season with salt and pepper. Roast for 25-30 minutes or until golden brown along the edges. Mix the squash in a bowl with the shredded kale and brussel sprouts. Season everything with salt and pepper and a drizzle of olive oil.
- Reduce oven temperature to 350°F and warm the buns until golden brown.
- Spread mayo on both sides of each bun. Layer the tuna, then the kale, brussel sprouts, and squash. Top with the spiced cranberry sauce.
Matthias