Sesame Seared Ahi Tuna Bites
Sesame Seared Ahi Tuna Bites are a fresh and healthy appetizer, paired with VOVETI Prosecco. Marinated in soy sauce, sesame oil and ginger, coated in sesame seeds and seared. With a tender rare center, these will be a hit at your next gathering.
The clean spring air brings brightness and sense of freshness. This translates over to food and seasonal recipes. Light, natural, fresh and colorful are some of my favorite food terms this time of year. It also mean more time outdoor, hosting and get-togethers. If you’re looking for a fresh and easy-to-share recipe then these Sesame Seared Ahi Tuna Bites will be hit.
Start with fresh wild-caught ahi tuna. Look for sushi-grade and ask your fishmonger if it’s safe to consume raw or lightly cooked. The better the fish, the better the flavor, so be sure to find the best fish you can. Specialty and health food markets are best for this.
Cut the tuna into chunks and lightly marinade in a mixture of soy sauce, sesame oil, rice vinegar, honey and ginger. About 10-15 minutes is enough to infuse the flavor in the light, tender tuna. If you’re hosting, this will give you more time with friends and requires less prep.
While you’re waiting, or any time, you can serve your guests VOVETI Prosecco. It’s crafted from 100% Glera grapes for an authentic Prosecco. It’s a dry brut, but with tempered acidity and smooth profile. The persistent fine bubbles adds a cool, fresh feeling to compliment the warmer days. VOVETI Prosecco features flavors of pear, green apple, melon and peach.
Once the fish has marinated a bit, it’s time to generously coat them in sesame seeds. You can see Matt diligently doing this as he’s about to sear the tuna and serve to our guests. Pair these Sesame Seared Ahi Tuna Bites with VOVETI Prosecco for a light and fresh addition to any gathering.
Sesame Seared Ahi Tuna Bites recipe at-a-glance:
Flavor profiles: Fresh and mild tuna, with savory umami sesame soy sauce glaze.
Texture: Tender, rare sushi-grade tuna with a bit of crunch from sesame seeds.
- 1-pound fresh wild-caught ahi tuna (sushi-grade)
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- ½ cup sesame seeds
- 2 tablespoons light olive oil
- Toothpicks for serving
- Cut tuna into square pieces, about 1-inch size, set aside.
- In a large bowl stir together first five ingredients through ginger until combined. Remove half of sauce and set aside. Stir tuna pieces into large bowl to coat, let sit 5-10 minutes.
- Evenly spread sesame seeds onto a plate or flat surface. Coat each piece of tuna with seeds. For best presentation, coat 4 adjacent sides, but leave the two opposite ends uncoated to keep meat exposed.
- Heat olive oil in a large non-stick pan to medium high heat. Add prepared tuna pieces and cook each sesame coated side until lightly browned, about 15-20 seconds per side. Center should be pink and rare. Remove from pan and insert one toothpick into each. Serve with remaining sauce for dipping.
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.