Blackened Ahi Tuna Bites Recipe
Ahi pan seared with Cajun spices, seaweed mango salad and wasabi aioli.
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Ingredients
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Ahi Tuna
Seaweed Mango Salad
Wasabi Aioli
To Finish / Garnish
Method
Ahi Tuna
Prepare tuna
Pat the ahi tuna dry with paper towels. Trim into 1-inch cubes or 1/2- to 3/4-inch bite-sized pieces if not already portioned. Let sit at room temperature for 10 minutes while you finish mise en place.
Season
In a small bowl combine Cajun seasoning, smoked paprika, kosher salt and black pepper. Lightly brush the tuna cubes with 1 tbs olive oil, then evenly coat all sides with the spice mixture, pressing gently so the spices adhere.
Pan-sear
Heat a heavy skillet (preferably cast iron) over high heat until very hot, about 2–3 minutes. Add 1 tsp neutral oil and swirl to coat. Add tuna cubes in a single layer without crowding; you may need to work in batches. Sear for 20–30 seconds per side, using tongs to rotate, until a dark crust forms but the center remains rare. Remove to a wire rack or plate and let rest 1–2 minutes. For more well-done tuna, sear up to 45–60 seconds per side.
Seaweed Mango Salad
Prepare seaweed
If using dried wakame, reconstitute according to package directions, then squeeze out excess water and chop/coarsely tear to measure about 3/4 cup. Drain very well to avoid diluting the dressing.
Make dressing
In a small bowl whisk together sesame oil, rice vinegar, soy sauce, honey and lime juice until combined. Taste and adjust balance — add a pinch more honey for sweetness or a few drops more soy for salt.
Combine salad
In a mixing bowl combine drained seaweed, diced mango, cucumber, and sliced scallions. Pour the dressing over and toss gently to coat. Sprinkle toasted sesame seeds and season with 1/4 tsp salt. Chill briefly or hold at cool room temperature until ready to plate.
Wasabi Aioli
Mix aioli
In a small bowl whisk together mayonnaise, wasabi paste, lime juice, grated ginger and soy sauce. If the aioli is too thick, thin with up to 1 tsp cold water until it reaches a silky, spoonable consistency. Season with 1/8 tsp salt, taste and adjust wasabi for more heat if desired. Refrigerate until serving.
To Finish / Assemble
Plate 1–2 tablespoons of the seaweed mango salad in the center or along one side of each serving plate. Arrange the warm blackened ahi tuna bites on top or beside the salad in a single layer.
Dot or streak wasabi aioli around the plate using a spoon or squeeze bottle (about 1 tsp aioli per serving). Garnish with microgreens or cilantro and serve with lemon or lime wedges for squeezing. Serve immediately while tuna is warm and centers are rare.