Looking for a recipe for an easy, elegant appetizer to impress guests? Try these Ahi Tuna Appetizer Crisps!
You know how we all have our FAVORITE dishes at certain restaurants? One of our local restaurants serves the BEST ahi tuna salad I have ever had, and any time we dine there, I HAVE to have it.
Then one day, my friend made these amazing ahi tuna tacos during a girls' weekend getaway. I fell in love with ahi tuna all over again!
So I've worked on recipes to get the same great flavors of my favorite ahi tuna salad and my friend's amazing ahi tuna tacos at home.
In homage to my favorite ahi tuna salad and my friend's fabulous ahi tuna tacos, I've created this hybrid dish: Ahi Tuna Appetizer Crisps. These can be served either as appetizers at any gathering or holiday party. They are also excellent to serve up during any busy weeknight!
Easy high quality frozen fresh ahi tuna
I'm going to share one of my secret shortcuts with you: I love buying store-bought Ahi Tuna for quick, easy, amazing appetizers.
The one pictured here is actually found in the frozen section. It's the first ever sushi quality “thaw and serve” packaged seafood product.
Is frozen ahi tuna okay to eat?
Yes! If you purchase from a reputable source.
In order to maintain the high quality of this delicate fish, it stays frozen during processing and is never fully defrosted or re-frozen during preparation.
After thawing for about 3 hours in the refrigerator, the frozen ahi tuna is ready to go. It's already pre-sliced into perfect bite-sized pieces for this dish!
Can I use fresh sushi-grade ahi tuna?
You can of course make this recipe using sushi-grade ahi tuna loin from your local fish market or grocery store.
- slice the loin
- coat slices evenly with sesame oil
- then coat the sides with salt, pepper, and, if desired, sesame seeds.
How to Make Ahi Tuna Appetizer Crisps
After your ahi is ready, it's time to make the Asian slaw.
Simply take the shredded cabbages, carrots, ginger, soy sauce, fish sauce, and lime juice and mix to combine. Set aside while you make the wontons.
This recipe makes extra slaw, so feel free to enjoy the Asian slaw on its own the following day.
For the wontons, you simple fry up about 24 wonton wrappers either in a deep fryer according to manufacturer directions, or in a large pot filled with oil.
After allowing the friend won tons to cool slightly, top with the Asian slaw, then one slice of your seared ahi tuna, and sprinkle with cilantro.
That's it! Super easy, right?
I LOVED this ahi tuna appetizer dish, and think you and your guests, will, too! The lime, ginger, soy sauce combo is key with the fish, and the wonton adds a nice crunch for varied texture.
This is a fantastic appetizer for:
- a romantic dinner at home
- Valentine's Day
- a summer outdoor party
- an elegant dinner party
- simple snacky snacks which watching the Real Housewives
If using frozen pre-seasoned, packaged ahi tuna, you can put the frozen ahi tuna in the refrigerator to thaw in the morning. Then cook the wontons and assemble everything at night in less than 30 minutes.
If you're using fresh sushi-grade ahi tuna from your fish monger or grocery store, don't try to make this in advance. Take the tuna out just when you are ready to make the dish and within an hour of serving.
Wine Pairing for Ahi Tuna
More Seafood Recipes
Ahi Tuna Appetizer recipe
Ahi Tuna Appetizer Crisps
For the Slaw
- 1 cup shredded green cabbage
- ½ cup shredded red cabbage
- ¼ cup julienned carrots
- ½ teaspoon grated ginger
- 1 tablespoon soy sauce
- ¼ teaspoon fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped cilantro, divided
- If using fresh sushi-grade ahi tuna: Cut the loin into slices, pour sesame oil over it and coat evenly. Season sides of each slice with salt, pepper, and sesame seeds. Heat oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool
- If using store-bought packaged ahi tuna (such as Bumble Bee SuperFresh Seared Ahi Tuna): Approximately 3 hours before you want to start cooking, place the package of in the refrigerator to thaw.
Make the Asian Slaw
- In a large bowl, combine the shredded green and red cabbage, carrots, ginger, soy sauce, fish sauce, fresh lime juice, and ½ tablespoon of chopped cilantro. Set bowl aside.
Fry the wontons
- Fry up the wontons, either in a deep fryer (follow manufacturer directions), or in a large pot with vegetable oil. Working in batches, fry each wonton evenly on both sides until crispy. Use a slotted spoon to lift the very hot wontons out and place onto layers of paper towels to cool.
Assemble the ahi tuna crisps
- Place a heaping teaspoon of Asian slaw on top of one fried wonton, then top with one slice of ahi tuna. Sprinkle the remaining ½ tablespoon of chopped cilantro over the appetizers to garnish. Serve immediately.
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