Why You’ll Love this Tuna Appetizer

Growing up in Japan I enjoyed a lot of delicious fresh fish in my childhood and I must say, tuna is my all time favorite! I could happily eat it every day if given the chance—and I love to indulge when we visit Japan, where you can find some of the world’s best! Here in Copenhagen we also have decent fresh fish and luckily, it’s pretty easy to find delicious tuna steaks.

One of my favorite fish appetizers, always a hit with our guests, is this delicious fresh Asian salad with sesame-seared tuna steaks. The tuna is seared to perfection and served with chili and sesame sauce. This appetizer is both light and fresh, and even those who aren’t keen on raw fish can enjoy it, as the tuna steaks are cooked on the outside giving a nice crispy bite. The contrast of the crispy sesame crust with the raw center creates a fantastic texture. Combined with the spicy chili, crunchy salad, and sweet sesame sauce, it offers an incredible Asian flavor experience.

3 reasons why you’ll love this tuna appetizer

1. It boasts beautiful colors and looks incredibly inviting.
2. It’s easy to make and serve to a crowd.
3. Most of it can be prepared ahead (dressings, chopping veggies).

Two Delicious Asian Dipping Sauces

This tuna appetizer has two delicious Asian sauces that are wonderfully simple to make:

• Ginger sauce: Fresh and zesty with a spicy kick from finely grated ginger. Balanced with soy sauce, sesame oil, and a splash of lemon juice, it adds a wonderful bright, tangy flavor to the tuna.
• Sesame dipping sauce: Nutty, tangy, and savory with a rich roasted flavor from toasted sesame seeds, soy sauce and rice vinegar. This thick sauce is the perfect dipping sauce for the seared tuna.

Recipe Variations

Feel free to mix up the greens for this tuna appetizer. In my recipe, I pair the seared tuna with fresh mâche salad (lamb’s lettuce), spring onions, chili, and cilantro, but you could also add edamame or shredded cabbage to the mix.

You can also turn this dish into a main course by adding more vegetables such as seared bell peppers and leeks, and serving it with rice on the side.

Recipe

Asian Sesame-Seared Tuna with Fresh Greens

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Experience an incredible burst of flavor and color with this Asian-inspired salad featuring sesame-crusted seared tuna, crisp greens, and delicious dressings. A perfect tuna appetizer.

Time: 40 minutes mins

Difficulty: Beginner

Yield: 4 servings

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Ingredients

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Sesame Sauce

• 50 g sesame seeds
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tsp sugar
• 3 tbsp sesame oil

Ginger Sauce

• 2 cm fresh ginger
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/2 lemon (juice only)

Tuna Steaks

• 400 g fresh tuna steaks
• 3 tbsp sesame seeds
• Rapeseed oil for frying

To Serve

• 100 g mixed greens (e.g. mâche salad)
• 1 scallion
• 1 fresh chili
• Fresh cilantro (optional)

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Instructions

Sesame Sauce:

• Toast the sesame seeds in a dry pan until they start to pop.
  50 g sesame seeds
• In a separate bowl, mix rice vinegar, soy sauce, and sugar. Add the toasted sesame seeds and sesame oil, stirring well. If the sauce is too thick, add a little water.
  3 tbsp rice vinegar, 2 tbsp soy sauce, 2 tsp sugar, 3 tbsp sesame oil

Ginger Sauce:

• Peel and finely grate the ginger. Mix it in a bowl with soy sauce, sesame oil, and lemon juice.
  2 cm fresh ginger, 1 tsp soy sauce, 1/2 lemon, 1 tsp sesame oil

Tuna and To Serve

• Rinse and dry the greens, then arrange them on a large serving platter.
  100 g mixed greens
• Roughly chop the scallion and cut the chili into thin slices.
  1 scallion, 1 fresh chili
• Coat the tuna steaks evenly in sesame seeds. Heat the rapeseed oil in a pan until very hot. Sear the tuna steaks for 45–60 seconds per side, depending on thickness. The center should remain raw.
  400 g fresh tuna steaks, 3 tbsp sesame seeds, Rapeseed oil for frying
• Transfer the tuna to a cutting board and slice into 1–2 cm thick pieces. Arrange on top of the greens.
• Drizzle the ginger sauce over the tuna and garnish with scallion, chili, and fresh cilantro if using. Serve with the sesame sauce on the side.
  Fresh cilantro

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