• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
×
Home » Healthy Appetizers & Hors D'Oeuvres » Ahi Tuna Appetizer with Wasabi Glaze

Ahi Tuna Appetizer with Wasabi Glaze

May 1, 2024 · by Valentina · 25 Comments

This post may contain affiliate links.

Jump to Recipe

This Ahi Tuna Appetizer is as delicious as it is pretty. Drizzled with a sweet and spicy wasabi glaze, these beautiful bites can be made within 20 minutes and you can even do it a day ahead!

Rectangular white plate with several ahi tuna bites with fresh chives and toothpicks in each one.

If you've love seared ahi tuna, this gorgeous, delicious and impressive recipe will make you, and everyone you serve it to very happy.

While it might look fancy-ish, the prep is fairly quick and easy, and yes, you can even make it a day ahead of time.

When I had my catering business, this this bite-sized Ahi Tuna Appetizer was one of the most popular things on my menus -- especially for cocktail parties. And it's also lovely for a small dinner party.

You can totally do this!

Jump to:
  • Just a Few Ingredients
  • How to Make it
  • Variations
  • Recipe Tips
  • Serving Suggestions
  • Making it Ahead
  • More Ahi Tuna Appetizers
  • Ahi Tuna Appetizer Recipe

Just a Few Ingredients

Large piece of raw ahi tuna on white parchment paper with 4 small Asian-style, little bowls with soy sauce, wasabi paste, honey and butter, all on a wooden board.
  • wasabi paste - Like ginger, wasabi is a rhizome, not a root. Authentic wasabi is served freshly grated, very expensive and hard to find outside of Japan. Wasabi paste, which is sold in most grocery stores, is typically a combination of horseradish, mustard powder and green food coloring.
  • soy sauce - Ideally low-sodium. Tamari is the best substitute. It's slightly thicker and richer than regular soy sauce, and it's usually gluten-free. You can also find low-sodium Tamari.
  • unsalted butter - A little butter is added to the wasabi glaze, which makes it shine and gives it a silky-smooth, rich texture. If you need to substitute the butter, you can use a combination of a light miso paste and neutral oil. You can even just drizzle straight up soy sauce on top, and frankly, this ahi tuna appetizer is really tasty without anything other than salt, pepper and the caramelization from searing it.
  • honey
  • sushi grade Ahi tuna - “Sushi-grade” is a term given to fish when it’s safe to prepare and eat raw. In this recipe we're only searing the fish, which means we're only cooking the outer edges. Whenever you're planning to serve fish raw, or partially raw, always ask the fish monger if it's sushi grade. Depending on where you live, it shouldn't be too difficult to find. If your local Farmers' Market sells fish, it's often a great place to find it. This is a good article about sushi grade fish and how to choose it.
  • neutral oil - Like avocado, grapeseed or vegetable.
  • fresh chives - Choose dark green perky bunches of chives.

(See recipe card below for quantities.)

How to Make it

- Melt the butter in a very small sauté pan over low heat. Add the wasabi, soy sauce and honey. Gently whisk until it's smooth and then remove it from the heat and set it aside.

Small saute pan with melted butter, soy sauce and a dollop of wasabi paste.
Wasabi glaze in a small saute pan with a small whisk.

- Cut the Ahi fillet into approximately 1-inch strips and season with salt and pepper on all sides.

Several strips of raw ahi tuna on parchment paper.
Several strips of raw ahi tuna sprinkled generously with salt and black pepper, on parchment paper.

- Coat the bottom of a large (preferably non-stick) skillet with a thin layer of oil and place it over high heat. Once the pan is very hot, add the Ahi tuna strips and sear all of the sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough.)

- Only cook it through a bit, about ⅛-inch, probably about 10-15 seconds per side. Use small tongs to turn them. Remove them from the pan as soon as they’re done and place them on a plate or sheet pan. Do this in two batches so you don't crowd the pan.

Large skillet with 4 strips of searing ahi tuna.
Large skillet with 4 strips of searing ahi tuna, seared on two sides.
Large skillet with 4 strips of seared ahi tuna.
Several strips of golden seared ahi tuna on white parchment paper.

- Once they're cool enough to handle, slice them into approximately 1-inch squares.

Several small cubes of seared ahi tuna on parchment paper.

- Drizzle the wasabi glaze over them, add a toothpick to each one and serve. (If the glaze is too thick to drizzle, warm it slightly.)

- Garnish with finely chopped chives.

Several small cubes of seared ahi tuna on
Several small cubes of seared ahi tuna on a white plate with wasabi glaze being drizzled over one.
Several small cubes of seared ahi tuna on a white place with wasabi glaze.
Several small cubes of seared ahi tuna on a white plate with wasabi glaze and chopped chives.

Variations

  • Mild version. While wasabi is quite spicy and pungent, the glaze is mellowed with the honey, soy sauce and butter. If it's still a bit to hot for you, you can modify the amount of wasabi paste -- use as much or as little as you'd like.
  • Make it into a main course. You can also make this as an entrée. Sear (or cook a bit more if desired), ahi steaks -- about 5-ounces per person -- and drizzle the wasabi glaze over them.
  • Make a salad with the tuna. With our without the glaze, sans toothpicks (of course), add the seared tuna cubes to a salad. I love it with butter lettuce, cilantro, edamame, avocado and red onion. You can even make the glaze into a dressing by thinning it with rice vinegar. (You can also use it in these Nicoise Salad Cups.)

Recipe Tips

  • The easiest way to cut the Ahi so that is will slice evenly and beautifully, is to partially freeze it first.
  • Be generous with the black pepper. Ahi tuna loves pepper. 😉
  • To get a nice sear on the fish, it's imperative that your pan is preheated and hot before you add the tuna. You should hear a strong sizzling sound when it hits the pan. If you don't, wait until you do.
  • If you're serving a large group and don't know everyone's taste for heat, you might want to serve the glaze in a little bowl for dipping, rather than drizzling it on top.
  • When shopping for the Ahi tuna, please note that you'll see a variety of colors. Those that are a bright watermelon red have typically been treated with carbon monoxide during processing. It's not unsafe to eat tuna that's been treated with it, though it often makes it difficult to notice visual cues of freshness.
Close up, top view of several seared ahi tuna squares with toothpicks on a white rectangular dish.

Serving Suggestions

  • For a small dinner party, there are a handful of dishes I especially love to follow the ahi tuna appetizer with. My top two picks are Pickled Ginger Citrus Salad with Wasabi Dressing and Miso Broiled Black Cod with Bok Choy Stir-Fry.
  • It's also delicious with Minty Tofu Noodles, Spicy Asian Slaw with Basil and Baby Bok Choy with Crispy Garlic.
  • And if you're having a cocktail party, it's excellent served alongside Cucumber Dill Canapés, Vegetarian Sushi Bake and Spicy Pickled Cucumbers.

Making it Ahead

Good news! You can sear the tuna and make the glaze a day ahead of time.

  • To make the glaze a day ahead: Leave it in the little pan where you made it, cover with foil and leave it at room temperature.
  • To sear the tuna a day ahead: Once seared, let the tuna in strips (see images below) cool completely, and then store in a tightly sealed container in the refrigerator.
  • Leave yourself a little time the next day, before serving, to slice the seared ahi tuna strips, drizzle the glaze and add toothpicks. (If the sauce is too thick to drizzle, warm it slightly.)

More Ahi Tuna Appetizers

  • Poke Nachos
  • Ahi Tuna Tartare with Ginger
  • Spicy Tuna Wonton Cups

* And if you love this recipe, you will absolutely love my Sesame-Crusted Ahi Tuna Burger.

I hope you'll give this appetizer a go.

Enjoy every last bite of this Seared Ahi Tuna Appetizer recipe!

Rectangular white plate with several ahi tuna bites with fresh chives and toothpicks in each one.

Ahi Tuna Appetizer Recipe

Valentina K. Wein
This Ahi Tuna Appetizer is as delicious as it is pretty. Drizzled with a sweet and spicy wasabi glaze, these beautiful bites can be made within 20 minutes and you can even do it a day ahead!
5 from 6 votes
Print
Prep Time 18 minutes mins
Cook Time 2 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine Asian
Servings 8
Calories 114 kcal

Equipment

  • large non-stick skillet
  • tongs for non-stick pans
  • bamboo knot toothpicks

Ingredients
  

  • 1 tablespoon unsalted butter
  • 2½ teaspoons wasabi paste
  • 2 teaspoons low-sodium soy sauce
  • ¾ teaspoon honey
  • 1 pound Ahi tuna fillet, sushi grade (about 1-inch thick - see notes)
  • neutral oil for the pan (like vegetable, avocado, grapeseed)
  • salt and freshly ground black pepper
  • fresh chives for garnish, washed and dried, finely chopped

Instructions
 

  • Make the glaze. Over low heat, melt the butter in a very small sauté pan. Add the wasabi, soy sauce and honey. Gently whisk until it's smooth and then remove it from the heat and set it aside.
  • Prepare the Ahi tuna. Cut the Ahi fillet into approximately 1-inch strips and season them with salt and pepper on all sides.
  • Sear the tuna. Coat the bottom of a large (preferably non-stick) skillet with a thin layer of oil and place it over high heat. Once the pan is very hot, add the Ahi tuna strips and sear all of the sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough.) Only cook it through a bit, about ⅛-inch, probably about 10-15 seconds per side. Use small tongs to turn them. Remove them from the pan as soon as they’re done and place them on a plate or sheet pan. I would do this in two batches. Once they're cool enough to handle, slice them into approximately 1-inch cubes.
  • Assembly. Drizzle the wasabi glaze over them, add a toothpick in each one and serve. (If the glaze is too thick to drizzle, warm it slightly.) To garnish, sprinkle with finely chopped chives.

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 114kcal | Carbohydrates: 1g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 68mg | Potassium: 157mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1282IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Keywords party food, bite-sized hors d'oeuvres
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

More Appetizers & Hors D'Oeuvres

  • Light green bowl filled with strawberry and avocado salsa, with a halved strawberry on top.
    Strawberry Avocado Salsa
  • A few Spiced Avocado Fries on a white plate.
    Spiced Avocado Fries Recipe
  • Spinach Artichoke Dip with Gruyère
  • 4 Cucumber Canapes lined up vertically on white narrow plate with fresh dill poking up from each one.
    Cucumber Dill Canapé Recipe

Reader Interactions

Comments

  1. Judy at Two Broads Travel

    January 20, 2015 at 2:08 pm

    This recipe is genius on so many levels--flavor, simplicity and beauty. Candy for the eyes and mouth.

    Reply
    • valentina

      January 20, 2015 at 5:30 pm

      Best comment ever! Thank you so much, Judy. 😀

      Reply
  2. David

    January 21, 2015 at 8:51 pm

    Gorgeous shots, Valentina! This is such a perfect starter! Can't wait to try it!

    Reply
    • valentina

      December 13, 2015 at 9:22 am

      Thanks so much, David! 🙂

      Reply
  3. Destiny

    December 13, 2015 at 4:53 am

    Can you make these over night and heat the next day?

    Reply
    • valentina

      December 13, 2015 at 9:21 am

      You can sear them the night before and refrigerate. Then glaze the next day. I would not heat them. Serving them cold would be best in this case. Enjoy!

      Reply
  4. Tara

    September 25, 2019 at 8:19 am

    Can I make the glaze ahead of time? If so, how many days?

    Reply
    • valentina

      September 25, 2019 at 11:51 am

      Hi Tara, yes you can make the glaze ahead of time. You can make it up to 4 days ahead, keeping it at room temperature. You can also refrigerate it for at least a week, though it will solidify a bit because of the butter. In this case, you'll need to warm it up before using it. Thanks and enjoy! 🙂 ~Valentina

      Reply
  5. David @ Spiced

    July 06, 2020 at 6:09 am

    5 stars
    Raw Ahi tuna trying is gorgeous! I'm jealous of you out there in California with access to amazing ingredients. Ahi isn't easy to find around here, and therefore I don't really trust it. However, this is a really cool appetizer idea! I can see why this was a fan favorite. 🙂 And that glaze....mmmm...butter.

    Reply
    • valentina

      July 06, 2020 at 3:02 pm

      Thanks so much, David. Wish it was easier for you to come by the tuna out that way. In the meantime, the glaze is delicious on almost any white fish, too. 🙂 ~Valentina

      Reply
  6. Kathy @ Beyond the Chicken Coop

    July 06, 2020 at 10:53 am

    This is indeed a stunning appetizer! Was delicious too and you just can't beat all those flavors!

    Reply
    • valentina

      July 06, 2020 at 3:01 pm

      Thanks so much, Kathy! 🙂 ~Valentina

      Reply
  7. 2pots2cook

    July 07, 2020 at 1:33 am

    5 stars
    Wow ! Agree completely with you ! What's here not to like ?!? Amazing keeper !

    Reply
    • valentina

      July 07, 2020 at 5:55 pm

      Thank you! 🙂 ~Valentina

      Reply
  8. Marissa

    July 07, 2020 at 9:03 am

    5 stars
    This is genius, Valentina! My mouth is literally watering... I'd gladly make a meal of just these!

    Reply
    • valentina

      July 07, 2020 at 5:55 pm

      I love that, Marissa. Thank you! 🙂 ~Valentina

      Reply
  9. Kim Lange

    July 07, 2020 at 9:27 am

    5 stars
    Your food always looks so tempting and beautiful! These do not disappoint! Pinning! xo

    Reply
    • valentina

      July 07, 2020 at 5:56 pm

      Thank you so much, Kim! 🙂 ~Valentina

      Reply
  10. John / Kitchen Riffs

    July 08, 2020 at 7:30 am

    That pile of raw ahi really IS stunning! So is the cooked stuff. 🙂 Neat recipe -- thanks.

    Reply
  11. Dawn - Girl Heart Food

    July 09, 2020 at 4:07 am

    5 stars
    Such fun (and flavourful) little bites!! Perfect for summer entertaining. I can only image the delicious punch of flavour from the wasabi! Plus, who doesn't love little bite-sized eats...though, I'm pretty sure I'd devour a whole bunch 😉

    Reply
    • valentina

      July 10, 2020 at 8:27 pm

      Thanks, Dawn! I agree, little bite-sized eats are the best! 🙂 ~Valentina

      Reply
  12. Kelly | Foodtasia

    July 10, 2020 at 6:37 pm

    5 stars
    Such a lovely dish, Valentina, with wonderful flavors! So elegant for entertaining!

    Reply
    • valentina

      July 10, 2020 at 8:36 pm

      Thanks, Kelly! Yes, it's one of my favorites for parties. Hoping we can have them again in the near future. 😉 Stay well! 🙂 ~Valentina

      Reply
  13. Mimi Rippee

    May 01, 2024 at 4:19 pm

    These are fabulous! they’re so cool looking. And they’re probably perfect at room temperature, so great for a party! Thanks!

    Reply
  14. sherry

    May 01, 2024 at 6:54 pm

    this sounds absolutely delectable. I love seared tuna! Looks beautiful too.
    cheers
    sherry
    https://sherryspickings.blogspot.com/

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
    Strawberry Goat Cheese Salad
  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Basil Pizza with one slice being taken off the plate.
    Basil Pizza with Pesto

Footer

↑ back to top

About

  • Privacy Policy
  • Press

Newsletter

Get new recipes you’ll love!

Contact

  • Contact
  • Work with Me

Review the privacy policy for Cooking on the Weekends

Copyright © 2024 Cooking On The Weekends, All Rights Reserved

Rectangular white plate with several ahi tuna bites with fresh chives and toothpicks in each one.