Loaded Tuna Sliders with Sesame Ginger Broccoli Salad

1. Wash the broccoli florets, then chop them into 1/2-inch pieces. Combine the broccoli and ginger miso dressing (dark sauce) in a medium bowl. Mix well to coat all the broccoli evenly. Combine the slaw blend and the creamy sriracha dressing in a small bowl. Set both items aside until plating.
2. Remove the tuna fillets from the packet and pat dry. Lightly oil, then sprinkle on the togarashi spice blend. Place the sauté pan on medium-high heat with 2-3 teaspoons of oil (enough to coat the bottom of the pan). Preheat for 3 minutes, and then gently place the fish in the pan. Sear the first side for 1 to 2 minutes (you want a brown crust to form), then flip over and cook the other side for 1 to 2 minutes. ( 1 min on each side for rare)Turn down the burner if needed. Place the cooked tuna on the cutting board and let rest for 3-4 minutes.
3. Lastly, crisp the slider rolls in a toaster or 325ºF. oven. With a sharp knife, slice the tuna into strips to divide between the sandwiches.
4. To assemble, place a spoonful of the sriracha slaw on the bottom of the rolls, then top with the cut tuna, followed by more slaw and pickled ginger, and then top the roll. Serve with a side of the ginger miso broccoli salad.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.