This Seaweed Salad and Ahi Tuna Appetizer is definitely going to impress your dinner party guests. The best part is how quick and simple this recipe makes it! Seaweed salad topped on toasted bread, then topped with everything-bagel-seasoned and seared ahi tuna slices, then drizzled with subtly spicy ginger and coconut amino dressing. Such a great appetizer!
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Like the tuna in our Tuna with Sundried Tomatoes and Figs recipe, it does not take long to sear. Tuna is best served when lightly seared, leaving it slightly raw in the middle. Like a medium-rare beef steak! Depending on the size and thickness of the tuna steak, it usually takes about 2 minutes to sear each side. If the steak is thinner, it may only need to be seared for about 1 minute per side. This way you will get a nicely browned steak on the outside and a more rare steak on the inside. Just a few minutes and it's done. Then all it takes is just a little assembly.
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Ingredients
- Bread: white bread is best. But, you can of course use any bread you like. Whole wheat, multigrain, sourdough. I use a French baguette in this Sun-Dried Tomato and Mango Crostini recipe and it would work great in this one too. I don't recommend using sweeter bread, such as brioche or hallah.
- Coconut Amino: adds a rich and savory umami flavor similar to soy sauce, except coconut amino is typically lower in sodium, making the dish healthier!
- Cilantro: optional, but highly recommended. It adds a little more fresh flavor to the dish. Great for presentation too! If you like cilantro you must also try this Cilantro Lime Tahini Sauce recipe and this Burrata Cheese with Marinated Mushrooms and Tomato Salsa recipe.
- Everything Bagel Seasoning: In one seasoning mix we get the perfect blend of salt, onion, garlic, poppy seeds, white sesame seeds, black sesame seeds. One teaspoon of the everything bagel seasoning is plenty because it does get a little too salty if you add more.
- Ahi Tuna Steak: Also known as Yellowfin tuna. It may be purchased in most grocery stores - fresh or frozen. I purchase the steaks in Costco. They come in a vacuum-sealed package of six individually frozen portions. You can thaw the steak in the refrigerator overnight or by placing it in a bowl with cold water for about 30 minutes.
- Seaweed Salad: I get seaweed salad in Costco as well. But you can find it in a grocery store too. You don't really need much and Costco seaweed salad does come in a large package. So, unless you will be enjoying it on its own later, or in another recipe, you can definitely purchase the salad in a smaller package.
see the recipe card at the end of the post for the full ingredient list and quantities
Substitutions and variations
- Bread: you can also use crackers, just make sure they are not sweet ones; more savory. For a gluten-free option, you can use gluten-free bread or crackers.
- Everything Bagel Seasoning: substitute with sesame seeds, salt, and ground black pepper. You can also use any blend of your favorite spices.
- Coconut Aminos: substitute with Soy sauce, tamari (for a gluten-free option), or a mixture of soy sauce and a little honey for sweetness.
- Ginger: you can also use grated garlic or a dash of wasabi for a different kind of spice.
- Make it vegan: use tofu or top the seaweed salad with fried mushrooms, like we do in this Cheesy Chicken and Mushroom Recipe.
- Make it spicy: add a bit of sriracha or chili flakes to the dressing for a spicier kick.
Tuna Searing Guide
1-inch thick tuna steak:
- Rare (cool red center): 1 minute per side.
- Medium-Rare (warm red center): 1.5 minutes per side.
- Medium (pink center): 2-2.5 minutes per side.
For a 1.5-inch thick tuna steak:
- Rare (cool red center): 1.5 minutes per side.
- Medium-Rare (warm red center): 2 minutes per side.
- Medium (pink center): 2.5-3 minutes per side.
For a 2-inch thick tuna steak:
- Rare (cool red center): 2 minutes per side.
- Medium-Rare (warm red center): 2.5 minutes per side.
- Medium (pink center): 3-3.5 minutes per side.
Searing tuna well-done is not recommended as it can become dry and lose its flavor.
Preparation
STEP 1: Toast bread
Toast the bread in the toaster, until slightly browned and crispy. Cut each slice in half and set it aside.
STEP 2: Prepare dressing
In a small mixing bowl mix together the coconut amino and grated ginger. Stir in the chopped cilantro. Set aside.
STEP 3: Season tuna
Pat the steak dry with a paper towel. In a small mixing bowl (large enough to fit your steak) combine the olive oil with everything bagel seasoning. Mix well. Dip the steak into the bowl to fully coat both sides of the fish.
STEP 4: Sear tuna
Heat a saute pan to high heat. There is no need to add oil. Once the pan is hot, reduce heat to medium-high. Sear the tuna steak for approximately 2 minutes per side. Transfer onto a cutting board and allow to rest for a minute or two. Once cooled, slice the steak, across the grain, into thin strips.
STEP 5: Top bread
While the steak is cooling, top each half slice of the toasted bread with about one heaping teaspoon of seaweed salad.
STEP 6: Prepare dressing
Place the tuna strips on top of each toasted bread and seaweed salad slice. Use a teaspoon to drizzle the ginger and coconut amino mixture over each slice, being careful not to overpour and make the bread soggy.
Top Tips
- Use the freshest ahi tuna you can find. The quality of the fish will impact the flavor and texture of the appetizer.
- Use a nonstick pan or skillet
- Ensure your skillet is very hot before adding the tuna to get a good sear. So when you add the steak you can hear the sizzle (it's an amazing sound too)! A quick, high-heat sear will give you a nice crust while keeping the inside rare and tender.
- The best indicator of doneness to your liking is to look at the side of the fish and see how much it cooked through. If you prefer a more rare steak, the seared part of the tuna will be much thinner than the raw part.
- After searing, let the tuna rest for a minute before slicing to allow the juices to redistribute.
- Assemble the appetizer just before serving to prevent the bread from becoming soggy.
Frequently Asked Questions
It's best to store the components separately in airtight containers in the refrigerator. The bread may lose some of its crispness, so it’s best to re-toast it before serving the leftovers.
Yes, you can use frozen tuna, but make sure to thaw it completely in the refrigerator and pat it dry before searing to achieve a good crust.
Other appetizer ideas
If you tried this Seaweed Salad and Ahi Tuna Appetizer or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Seaweed Salad and Ahi Tuna Appetizer
Ingredients
- 4 slices white bread
- 3 tablespoons coconut amino or soy sauce
- 1 tablespoon fresh ginger grated
- 1 tablespoon fresh cilantro finely chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon everything bagel seasoning
- 10 oz. ahi tuna steak about 2 tuna steaks
- 1.5 cups seaweed salad
Instructions
- Toast bread in the toaster, until slightly browned and crispy. Cut each slice in half and set it aside.4 slices white bread
- In a small mixing bowl mix together the coconut amino and grated ginger. Stir in the chopped cilantro. Set aside.3 tablespoons coconut amino, 1 tablespoon fresh ginger, 1 tablespoon fresh cilantro
- Pat the steak dry with a paper towel. In a small mixing bowl (large enough to fit your steak) combine the olive oil with everything bagel seasoning. Mix well. Dip the steak into the bowl to fully coat both sides of the fish.2 tablespoons extra virgin olive oil, 1 teaspoon everything bagel seasoning, 10 oz. ahi tuna steak
- Heat a non-stifck skillet to high heat. There is no need to add oil. Once the pan is hot, reduce heat to medium-high. Sear the tuna steak for approximately 2 minutes per side. Transfer onto a cutting board and allow to rest for a minute or two. Once cooled, slice the steak, across the grain, into thin strips.
- While the steak is cooling, top each half slice of the toasted bread with about one heaping teaspoon of seaweed salad.1.5 cups seaweed salad
- Place the tuna strips on top of each toasted bread and seaweed salad. Use a teaspoon to drizzle the ginger and coconut amino mixture over each slice, being careful not to overpour and make the bread soggy.
Notes
- Use the freshest ahi tuna you can find. The quality of the fish will impact the flavor and texture of the appetizer.
- Use a nonstick pan or skillet
- Ensure your skillet is very hot before adding the tuna to get a good sear. So when you add the steak you can hear the sizzle (it's an amazing sound too)! A quick, high-heat sear will give you a nice crust while keeping the inside rare and tender.
- The best indicator of doneness to your liking is to look at the side of the fish and see how much it cooked through. If you prefer a more rare steak, the seared part of the tuna will be much thinner than the raw part.
- After searing, let the tuna rest for a minute before slicing to allow the juices to redistribute.
- Assemble the appetizer just before serving to prevent the bread from becoming soggy.
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