Seaweed Salad and Ahi Tuna Appetizer

Seaweed salad with ahi tuna appetizer on a serving platter.

5 from 1 vote

Seaweed Salad and Ahi Tuna Appetizer

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!

Prep Time10

Cook Time5

Total Time15

Course: Dinner

Cuisine: American

Servings: bread halves

Calories: 122kcal

Author: Irina

Equipment

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

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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.

Nutrition