Tuna Bites Recipe

Prepare tuna

Pat the tuna dry with paper towels. Trim any connective tissue and cut into bite-sized cubes about 1 to 1 1/4 inch (2.5–3 cm). You should get roughly 24–30 bites from 12 oz depending on size.

Make marinade

In a medium bowl, whisk together soy sauce, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, honey, kosher salt, and black pepper until the honey dissolves and mixture is homogeneous.

Combine tuna and marinade: Place the tuna cubes in the marinade and gently toss to coat. Cover and refrigerate for 10–15 minutes — just long enough to flavor but not to cure the tuna (we want tender bites, not a cured texture). Remove tuna from fridge 5 minutes before cooking to take the chill off.

Prepare coating stations

Set up three shallow bowls: one with the flour and cornstarch mixed, one with the beaten eggs, and one with the panko breadcrumbs mixed with sesame seeds. Season the flour mix with a pinch of salt and pepper.

Dredge the tuna: Remove tuna from the marinade, letting excess drip off (do not discard marinade if you want to baste later). Lightly coat each cube in the flour-cornstarch mixture, shake off excess, dip into the beaten eggs, then press into the panko-sesame mix until evenly coated. Place coated pieces on a baking sheet lined with parchment.

Heat oil: In a heavy skillet or shallow pan, pour oil to a depth of about 1/4 inch (enough to shallow-fry). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a piece of panko sizzles and browns in about 15–20 seconds.

Fry the bites: Fry tuna bites in batches (do not overcrowd) 6–8 pieces at a time for about 30–45 seconds per side — total 1 to 1 1/2 minutes. The goal is a golden, crisp exterior while keeping the center tender and slightly rare. Adjust time for doneness preference: shorter for rarer center, longer for more cooked. Use a slotted spoon or spatula to transfer to a paper-towel-lined plate to drain.

Optional quick finish: If you reserved a little marinade, you can heat it briefly in a small pan until boiling and then reduce for 1 minute to make a glaze; brush lightly on warm bites just before serving for extra flavor (do not use raw marinade without cooking).

Serve: Arrange tuna bites on a platter, garnish with lemon wedges and an extra sprinkle of sesame seeds or sliced scallions if desired.

Make sauce: In a small bowl, whisk together mayonnaise, Sriracha, lime juice, sliced scallion, and salt until smooth. Taste and adjust heat or acidity to preference. Transfer to a small serving bowl alongside the tuna bites.