This ahi tuna appetizer is bursting with fresh, umami flavors in one delicious, crunchy bite. The tuna is soaked in a flavorful marinade, arranged on cucumber slices, then drizzled with sriracha mayo. It's a light yet elegant starter that will impress any guest!
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This recipe has all the flavors of a Hawaiian poke bowl but in a bite-sized form, making it the perfect cold appetizer for parties. Pair it with my zucchini prosciutto appetizer for a crowd-pleasing duo. Trust me, you won’t be able to get enough!
📖Why My Recipe Works
I used my tried and tested marinade based on my beet poke recipe. It brings the perfect balance of salty, tangy, and nutty flavors to the tuna.
🧾Ingredient Notes
- Tuna- Use high-quality sashimi-grade tuna. The fresher the better since we're serving it raw.
- Soy Sauce- Substitute with tamari for gluten-free.
- Sesame Oil- Regular or toasted sesame oil for a more nutty flavor.
- Rice Vinegar- I don't recommend swapping with other types of vinegar.
- Ginger- Use fresh grated ginger or ginger paste. Don't use ginger powder.
- Mayonnaise- I recommend using Japanese mayo, like Kewpie, but regular mayo should also be fine.
- Sriracha- Adjust to your desired spice level.
- Optional toppings- Garnish your tuna appetizer with cilantro, jalapenos, seaweed, or avocado slices.
⏲️How to Make Tuna Tarate Bites
- Marinate the tuna in the soy sauce mixture for up to one hour to soak in the flavors. Any longer than one hour and the acid in the rice vinegar might start to “cook” the fish.
- Arrange the cucumber slices on a serving platter. Then, top each slice with a teaspoon of marinated tuna. Place the tuna in the center and make sure each bite is not overloaded.
- Prepare your toppings and garnishes beforehand but assemble the poke appetizer right before serving to keep it fresh. Or let guests top their own!
Expert Tip
Keep the tuna tartare chilled until ready to serve. If you're serving it at a party, place the serving platter on a bed of crushed ice.
More Cold Appetizer Recipes
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📖 Recipe Card
Ahi Tuna Poke Appetizer
Ingredients
Ahi Tuna Poke
- 6 ounces ahi tuna sashimi grade
- 3 Tablespoons soy sauce or tamari for gluten-free
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons grated fresh ginger
- 1 seedless cucumber thinly sliced
- ¼ cup mayonnaise
- 1 Tablespoon sriracha
- 1 teaspoon sesame seeds
- cilantro, jalapeno, seaweed more optional items for garnish
Instructions
Marinate the Tuna
- Cut the tuna into a small dice, around a ¼ inch.6 ounces ahi tuna
- In a medium mixing bowl whisk all marinade ingredients. Add the tuna and toss to coat. Rest for 5 minutes, up to 1 hour.3 Tablespoons soy sauce, 2 teaspoons rice vinegar, 2 teaspoons sesame oil, 1 teaspoon sesame seeds, 2 teaspoons grated fresh ginger
Assemble the Poke Appetizers
- Place the cucumber slices on a serving platter. Top with a scoop of the tuna poke.1 seedless cucumber
- In a small bowl, stir the mayo and sriracha until combined. Add additional sriracha to increase heat, if desired. Drizzle on the poke bites and garnish with cilantro, sesame seeds, strips or seaweed or thinly sliced jalapeno.¼ cup mayonnaise, 1 Tablespoon sriracha, cilantro, jalapeno, seaweed
Video
Notes
- The marinade and mayo can be made a day ahead. Add the tuna and assemble right before serving.
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