Tuna Bites* Recipe

Pat the ahi tuna dry with paper towels. Trim into 8–12 bite-sized pieces (about 1–1.25 inch cubes) for easy grilling and even cooking.

Season the pieces lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss with 2 tbs olive oil to coat and prevent sticking.

Preheat grill or skillet

Heat a gas grill, charcoal grill, or cast-iron skillet to high (around 450–500°F / very hot). If using a grill, oil the grates. If using a skillet, preheat until smoking hot.

Make teriyaki glaze

Combine 1 cup soy sauce, 2 tbs mirin, 2 tbs brown sugar, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 tsp minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened to a glaze consistency. Remove from heat and keep warm.

Glaze during grilling

Brush glaze onto tuna pieces during the last 30–60 seconds of cooking each side to avoid burning the sugars. Reserve some glaze for serving.

Make rub

In a small bowl, combine 1 tbs paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp kosher salt. Mix well.

Brush tuna pieces lightly with 1 tbs olive oil, then press the rub onto all sides so each bite is evenly coated.

Sear for blackened finish

Place rubbed tuna on the very hot grill or skillet. Sear 30–45 seconds per side for rare (center still deep pink), 60–75 seconds per side for medium-rare, or 90+ seconds per side for medium. The rub will form a dark, flavorful crust. Do not move the pieces while searing to allow crust formation.

For teriyaki option: place oiled tuna pieces on the hot grill/skillet and sear 45–60 seconds per side for rare to medium-rare. During the last 30–60 seconds per side, brush with teriyaki glaze to caramelize slightly.

For either method, remove tuna to a cutting board and let rest 2 minutes so juices redistribute. Tuna will continue to cook slightly from residual heat.

Arrange the grilled tuna bites over microgreens or mixed greens if using. Drizzle reserved teriyaki glaze over bites (teriyaki) or sprinkle toasted sesame seeds and sliced scallions over blackened bites.

Add pickled ginger on the side and serve with lemon or lime wedges for squeezing. Serve immediately while warm.