Best 4 Raw Ahi Tuna Appetizer Recipes
Indulge in the exquisite flavors of ahi tuna prepared in its purest form with our remarkable raw ahi tuna appetizer recipes. Experience the vibrant, oceanic essence of ahi tuna, artfully crafted into culinary masterpieces that celebrate its natural elegance. From delicate tartares to refreshing poke bowls, our collection of recipes offers a journey through the diverse culinary expressions of raw ahi tuna. Prepare to tantalize your taste buds with every bite as you explore the vibrant world of raw ahi tuna appetizers.
Check out the recipes below so you can choose the best recipe for yourself!
ABSOLUTELY AMAZING AHI
This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
Provided by JULESKICKS2
Categories Appetizers and Snacks Seafood
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
- Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 6.1 g, Cholesterol 25.5 mg, Fat 8 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 1.2 g, Sodium 1227.2 mg, Sugar 1 g
AHI POKE BASIC
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Provided by Josh Chan
Categories Appetizers and Snacks Seafood
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g
SUPER EASY SEARED AHI TUNA
Tired of spending ten dollars or more for a simple Seared Ahi Tuna Appetizer and over thirty dollars for a Seared Ahi Tuna dinner? Well, now you can go to your local fish market, grocery store or even Costco and pick up some Ahi (or Yellowfin) Tuna and do it yourself. So simple, but so elegant!
Provided by ATOMICLUSH
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
- Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
- Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 10.4 g, Cholesterol 51.2 mg, Fat 12 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 1.9 g, Sodium 406.2 mg, Sugar 0.9 g
AHI TUNA POTSTICKERS
This used to be a staple at Bubba's diner in San Anselmo, California. Sadly it exists no more, but the recipe survives thanks to former owner John Serran's willingness to share it.
Provided by Kana K.
Categories Tuna
Time 1h10m
Yield 20 potstickers, 4 serving(s)
Number Of Ingredients 8
Steps:
- For the filling: Place the tuna on a cutting board. Remove the skin, if any, and dice the fish into 1/4-inch cubes and place in a large bowl. Mince the ginger and green onions and add to the tuna. Blend in the egg whites, wine and the soy sauce. Toss, and chill in the refrigerator for 30 minutes.
- To assemble: Keep a cup of water, your filling, and your wrappers handy. Lay a few wrappers out flat on a countertop. Place about 1-ounce of filling into the center of a wrapper using a tablespoon. Dip your finger in the water (or use a wet brush) and run your wet finger (or wet brush) along 2 connected edges of the wrapper. (Say, for example, the left side and the bottom.) The area you are creating here is a moist strip along the half of the perimeter where water is applied. Fold the wrapper over on the diagonal. The 2 moist sides will bond to their dry counterparts to make a nice little triangular pocket. Remember that the water acts like a glue. Thus, if wet edges are folded to the dry edges, all is well; otherwise, your pot stickers will come open. (If you get pulled away in the process of assembling, cover the wrappers with a kitchen towel to keep them moist until you get back.).
- To give the folded-over wrappers that traditional pot sticker look, pick up the wrapper and fold over the sides that have been joined with water in a pleating action. Make 3 or 4 pleats. Put the assembled wrappers on a parchment-lined pan, but make sure that they do not touch each other. If they are left touching, they will stick together, which is bad news because, when you go to separate them, you will have pot stickers with holes. However, this is less of a problem if you use traditional pot sticker wrappers, as they are thicker. When all of the pot stickers are assembled in wrappers, you can cook them immediately at this point or you can freeze them for future cooking. We use to freeze them by the hundreds at the Diner, placing them in airtight containers more suited for freezer storage.
- For the potstickers: Heat a griddle, wok, or pan over medium-high heat. When hot, cover the bottom with nonstick spray. Put the potstickers in the pan and cover with a tight-fitting lid (or, if you are working on a griddle, use a pan to cover the pot stickers).
- Lift the lid, toss in about a quarter of a cup of water, and quickly close the lid. Let the potstickers steam for about 4 minutes. If you really need to satisfy your curiosity and take a peek, just be sure to add more water. The end result should be that the pot stickers have a crispy golden brown bottom and a soft pasta top. We use to serve them at the Diner on a bed of garlic-sauteed spinach with a soy dipping sauce. (Chopsticks are provided.) I also recommend them with any good commercial spicy chili oil. To make the soy dipping sauce, mix equal parts soy and rice wine or black vinegar. Enjoy!
Nutrition Facts : Calories 369.2, Fat 9.8, SaturatedFat 2.7, Cholesterol 186.2, Sodium 1124.6, Carbohydrate 28.1, Fiber 1.8, Sugar 1.3, Protein 37.2
Tips:
- Choose the freshest ahi tuna possible. Look for tuna that is bright red and firm to the touch.
- Use a sharp knife to thinly slice the tuna. This will help to ensure that the tuna is cooked evenly.
- Do not overcook the tuna. Tuna is a delicate fish that can easily become dry and tough if it is overcooked. Cook the tuna for just a few minutes per side, or until it is cooked to your desired doneness.
- Serve the tuna immediately. Tuna is best served fresh, so do not let it sit for long periods of time before serving.
Conclusion:
Raw ahi tuna is a delicious and healthy appetizer that is perfect for any occasion. It is easy to make and can be served in a variety of ways. Whether you are looking for a light and refreshing snack or a more substantial meal, raw ahi tuna is sure to please.
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