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1
To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt.
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2
Toss, cover and refrigerate for 30 minutes to brine.
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3
Toss in the parsley right before adding the dressing.
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4
Into a jar, add the mayonnaise, Dijon, poppy seeds, lemon juice, lime juice, the remaining 1/2 tablespoon sugar, 1/2 teaspoon salt and lots of freshly cracked pepper.
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5
Close the jar and shake until well mixed.
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6
Pour the dressing onto the slaw and toss to combine.
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7
To make the tuna-cakes sliders: Heat the olive oil in a pan over medium heat.
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8
Throw in the celery, chile, garlic, cayenne, celery seeds, salt and freshly cracked pepper and saute for 3 to 4 minutes.
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9
Remove from the heat and cool.
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10
In a big bowl, add the tuna, breadcrumbs, parsley, cream, Dijon, green onions and egg, and mix.
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11
Add the cooled garlic-chile mixture and mix again.
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12
Lightly flour your hands and shape the tuna mixture into small patties.
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13
Dredge them in flour and then place in the freezer for 10 minutes to firm up.
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14
Heat the canola oil to 350 degrees F in a large frying pan.
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15
Fry until crispy and heated through, 5 to 7 minutes.
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16
Drain.
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17
Place a patty onto a slider bun and top with some of the slaw.
