Tuna Bites Recipe

Trim and cube

Pat the tuna dry with paper towels. Trim away any sinew. Cut the loin into 1-inch cubes (bite size).

Season

Place the cubes in a bowl. Drizzle with 2 tbs olive oil, 1 tbs lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Toss gently to coat and let sit at room temperature for 10 minutes while you prepare the spice or grill.

Combine smoked paprika, cayenne, onion powder, garlic powder, dried thyme and dried oregano in a small bowl and mix thoroughly. Pat the tuna cubes lightly to remove excess oil, then toss gently with the spice mix so each cube has a thin, even coating. Do not over-coat — you want the spice to form a crust, not clump.

Preheat grill to medium-high (about 425–450°F / 220–230°C). Thread tuna cubes onto skewers (if using wooden skewers, soak 30 minutes first) leaving a little space between pieces. Brush lightly with neutral oil to prevent sticking. Grill 1–2 minutes per side (total 3–4 minutes) for medium-rare center. Turn once or twice for even grill marks. Remove from grill and rest 2 minutes.

Heat a heavy cast-iron skillet over high heat until smoking hot. Add a thin film of oil or brush pan lightly. Working in a single layer (do not crowd), add spice-coated tuna cubes. Sear 45–60 seconds per side to form a dark crust but keep center rare — total cook time about 2 minutes depending on cube size and heat. Use tongs to roll cubes so all sides get seared. Transfer to a plate and let rest 1–2 minutes.

While tuna rests or cooks, make the sauce: in a small bowl combine 1/2 cup mayonnaise, 1 tsp whole-grain mustard, 2 tbs sweet barbecue sauce, finely minced dill pickle, 1 tsp chopped capers, 1 tbs minced shallot, 1 tsp lemon juice, 1/4 tsp black pepper and optional 1 tsp hot sauce. Stir until smooth. Taste and adjust seasoning — add a little more barbecue sauce for sweetness, lemon for brightness, or hot sauce for heat. Chill briefly if time allows.

Arrange the cooked tuna bites on a serving plate. Drizzle lightly with 1/2 tsp olive oil and scatter microgreens or chopped chives over the top. Serve with a small bowl of BBQ tartar alongside and lemon wedges for squeezing.

If serving as appetizers, place 3–4 tuna bites per person with 1–2 tsp sauce each. For a small plate, serve 6–8 bites per person.