Sesame Crusted Tuna

Fresh Seafood Cocktail Bites:

I love a fresh and simple appetiser—one that’s small enough to enjoy in a single mouthful yet packed with enough flavour to excite the taste buds like these fresh seafood cocktail bites.

The best appetisers are seemingly effortless but still impressive, delivering a burst of texture and flavour in each bite.

Tuna & salmon are 2 ingredients that can quickly add class to a menu even in the smallest of quantities.

These tuna spoons are a perfect example, blending the richness of seafood with creamy avocado (a perfect match), a hint of heat, and a punch of umami for an unforgettable bite.

Tuna can be a little on the pricey side but these party hors d’oeuvres don’t have to be.

Each serve consists of only a small cube of Tuna.

Elegant Seafood Cocktail Bites

These fresh seafood cocktail bites are versatile and sophisticated, making them a fantastic choice for a variety of occasions.

For hosting an elegant cocktail night, an intimate dinner party, a wedding reception, or a casual gathering with friends, these bite-sized portions will impress your guests with their refined yet painless appeal.

They fit easily into any social setting, offering a taste of luxury without requiring complicated preparation.

Who wouldn’t appreciate a spoonful of magic?

At the heart of this elegant hors d’oeuvre is the beautifully seared tuna, coated in a crunchy sesame crust.

The richness of the tuna is balanced by a touch of wasabi, offering just enough heat to awaken the palate without overwhelming it.

To bring all the flavours of these seafood cocktail bites together, a drizzle of gyoza dumpling dipping sauce enhances the umami depth, creating a tasteful bite that will leave a lasting impression.

The result is a well-balanced combination of crunch, creaminess, heat, and savouriness that lingers on the palate, leaving you seeking another.

Sleek Presentation with Minimal Effort

Presentation plays a key role in elevating these tuna spoons to restaurant-quality status.

The striking contrast between the sesame-crusted tuna and the creamy avocado makes them visually appealing.

Serving these seafood cocktail bites on sleek black spoons enhances their polished appearance, adding sophistication to your hosting.

Whether arranged on a minimalist serving platter or served on a timber board or glass dish, these simple appetiser spoons exude a sense of style and refinement.

A garnish of fresh herbs—such as microgreens, cilantro, or chives—adds a final flourish, while a thin slice of red chilli or a sprinkling of black sesame seeds adds distinction.

For a citrusy twist, just add a delicate curl of lime zest to provide a fresh brightness.

A quick sear of the tuna, a handful of simple ingredients for the avocado, and a few minutes to assemble everything—it’s all done in no time.

Despite the minimal effort, the end result of this tuna appetiser is something that feels indulgent and special, proving that impressive party food can be pretty straight-forward & not as tricky as you might think.

The individual spoons make serving and enjoying these bites a breeze, eliminating the need for extra utensils and making them perfect for standing receptions or grazing tables.

Since they are served as single bites, your guests can simply pick up a spoon and savour the flavours without any fuss.

The ease of serving also means you can spend more time enjoying your event or preparing the next hors d’oeuvre and less time worrying about plating and cleanup.

Perfect Pairing Suggestions

To truly elevate these tuna spoons, consider pairing them with a crisp and refreshing beverage.

A Sauvignon Blanc, with its bright acidity and citrusy notes, makes a fantastic choice, complementing the freshness of the dish beautifully.

If you prefer something with a bit more minerality, a dry Riesling or Albariño can also work wonders, enhancing the subtle flavours of the tuna while adding a refreshing contrast to the creamy avocado.

Alternatively, a cold, dry sake will highlight the umami qualities of the dish, bringing out the depth of the sesame-crusted tuna and the richness of the dumpling dipping sauce.

The smooth, clean finish of a premium sake perfectly complements the silky textures and delicate flavours in each bite.

For those who prefer cocktails, a citrus-based drink—perhaps a yuzu or grapefruit-infused cocktail—will work wonderfully to highlight the fresh and vibrant elements of the appetiser.

A classic gin and tonic with a splash of lime or a light, herbaceous spritz can also be excellent choices, cutting through the richness while enhancing the bright, zesty notes of the dish.

See more options below

With its bold flavours, sleek presentation, and thoughtfully chosen pairings, these seafood cocktail bites are destined to be a crowd favourite.

Bring something extra to your catering with these fresh & flavoursome sesame crusted tuna spoons.

Sesame Crusted Tuna

(Serves 12 Prep 30 Mins)

You Will Need:

Tuna Steaks: Best when fresh and sushi-grade for raw or lightly seared preparations. Options include yellowfin, albacore, or bluefin, depending on availability and preference. I just buy fresh Tuna from Coles.

White Sesame Seeds: Nutty and slightly sweet, these add crunch and a toasty depth to the dish. Lightly toasting them enhances their flavour.

Black Sesame Seeds: Earthier and more robust in taste than white sesame seeds, black sesame seeds create a striking colour contrast but also flavour contrast.

Avocado: Avocado goes perfectly with salmon, tuna & even prawns. It is creamy and buttery, offering a smooth texture that balances the richness of the tuna, although tuna is alot less rich than salmon. Hass avocados are a popular choice for their consistency.

Garlic Aioli: A flavourful emulsion of garlic, egg yolk, oil, and lemon juice. It can be homemade for a fresher taste or store-bought for convenience. I just use store-bought.

Kewpie Mayonnaise: A Japanese-style mayonnaise known for its umami depth, thanks to the use of egg yolks and rice vinegar rather than distilled vinegar.

Wasabi: A pungent, spicy green paste traditionally made from the Japanese horseradish plant. Most commercial versions blend horseradish and mustard powder. I buy the tubes of wasabi, which are available at all major supermarkets & Asian supermarkets.

Fresh Garlic: Fresh garlic makes everything better and adds a beautiful depth to dishes. You can tailor this to suit your taste. I admittedly am a bit heavy-handed with garlic as I LOVE IT!

Coriander: Coriander adds a fresh herbal, citrusy, warm note that pairs well with seafood & the colour is great against the tuna & avocado too. I add some into the avocado & reserve 1 leaf for each spoon.

Lime Juice: Any citrus will add freshness & cut through the fat & richness. My preference is lime juice but lemon juice would be fine too.

Fresh Semi-Dried Chilli Flakes: These offer a balance between the bright heat of fresh chilli and the concentrated intensity of dried chilli flakes. They add mild smokiness and spice. Fresh semi-dried Chilli flakes are found in the refrigerator produce section at the supermarkets.

Lime Zest: The fragrant outer peel of the lime, brings a concentrated zesty citrus aroma & taste without the acidity of the juice. It enhances freshness and balance & complements seafood.

Gyoza Dumpling Dipping Sauce – A tangy, savoury blend of soy sauce, rice vinegar, and sesame oil, sometimes with garlic, ginger, or chilli. It adds umami depth and a touch of acidity. I have used Kikkoman’s gyoza dumpling dipping sauce.

Instructions:

Prepare the Tuna:
Begin by patting the tuna steaks dry with paper towels to remove any excess moisture. This helps the sesame seeds adhere better and ensures an even sear when cooking. If the steaks are particularly thick, you may cut them into smaller portions before coating, depending on your preferred presentation.

Coat with Sesame Seeds:
On a flat plate, spread an even layer of both black and white sesame seeds. Press each tuna steak firmly into the seeds, making sure to coat both the front and back evenly. Gently press with your fingers to help the seeds adhere, creating a textured crust that will add crunch and visual appeal.

Heat the Pan:
Place a non-stick or cast-iron pan over high heat and allow it to become very hot before adding the tuna. A well-heated pan ensures a quick, even sear without overcooking the inside of the tuna.

Sear the Tuna:
Lightly spray the pan with a neutral oil such as avocado or vegetable oil to prevent sticking. Carefully place the sesame-crusted tuna steaks into the pan and sear for 1 minute on each side. The goal is to create a golden, toasted crust while keeping the centre rare and tender. Avoid overcooking, as tuna can become dry if left on the heat too long.

Rest the Tuna:
Once seared, remove the tuna steaks from the pan and place them on a cutting board. Let them rest for a minute or two to allow the juices to redistribute. This helps maintain the tuna’s tenderness and prevents excess moisture loss when slicing.

Prepare the Avocado Mixture:
In a small food processor, combine the avocado, wasabi, mayonnaise, aioli, coriander, lime juice, and garlic. Blend until smooth and creamy. If the mixture is too thick, add a small amount of lime juice or water to loosen it slightly. Taste and adjust seasoning if needed, balancing the richness with acidity and spice.

Slice the Tuna:
Using a sharp knife, cut the seared tuna steaks into uniform cubes. Aim for bite-sized pieces that will sit neatly on serving spoons or small appetiser plates. Clean the knife between cuts to maintain clean edges.

Assemble the Dish:
Arrange the tuna cubes on individual serving spoons or a platter. Using a piping bag fitted with a small round or star tip, pipe a small dollop of the avocado mixture onto each tuna cube. This adds a touch of creaminess and heat, complementing the rich umami of the fish.

Garnish:
To enhance both flavour and presentation, garnish each piece with a fresh coriander leaf, a light sprinkle of lime zest, and a small pinch of chilli flakes. The coriander adds freshness, while the lime zest brightens the dish, and the chilli flakes provide a mild heat.

Finish with Gyoza Dumpling Dipping Sauce:
Just before serving, drizzle about a teaspoon of Kikkoman gyoza dumpling dipping sauce around the base of each tuna cube. This adds a final layer of umami and acidity, tying all the flavours together beautifully.

Serve & Enjoy!

Helpful Hints:

• Be careful not to overcook the tuna. It should just be seared on the sides to crisp up the sesame seeds but not cooked through.

• Make sure you dry the tuna steaks well. This will help the sesame seeds to adhere to it.

• You could use any dipping sauce including soy, wasabi, sweet chilli & feel free to make your own.

Sesame Crusted Tuna

Recipe

(Serves 12 Prep 30 Mins)

Ingredients

• 200g Tuna Steaks 
• 2 Tbsp white Sesame Seeds
• 2 Tbsp Black Sesame Seeds
• 1 Avocado
• 2 Tbsp Garlic Aioli
• 2 Tbsp Kewpie Mayonnaise
• 2 Tbsp Wasabi
• ¼ Cup Coriander
• 2 Cloves Garlic
• Juice of ½ Lime
• 2 tsp Fresh semi-dried Chilli Flakes
• 12 Coriander Leaves
• Lime Zest
• Gyoza dumpling dipping sauce

Method

1. Pat the tuna steaks dry with paper towels to remove excess moisture.
2. Spread the black and white sesame seeds evenly on a plate.
3. Press each tuna steak firmly into the sesame seeds, ensuring both sides are fully coated.
4. Heat a pan over high heat until hot.
5. Lightly spray the pan with oil, then sear the tuna steaks for 1 minute on each side.
6. Remove from heat and let them rest briefly.
7. In a small food processor, blend the avocado, wasabi, mayonnaise, aioli, coriander, lime juice, and garlic until smooth.
8. Slice the seared tuna steaks into uniform cubes and arrange them on serving spoons.
9. Using a piping bag with a fitted tip, pipe a small amount of the avocado mixture onto each tuna cube.
10. Garnish with a coriander leaf, a sprinkle of lime zest, and a pinch of chilli flakes.
11. Finish by drizzling a teaspoon of gyoza dumpling dipping sauce around the base of each tuna cube.

Serve & Enjoy!

Wine Pairing Suggestions:

Dry Riesling (Clare Valley or Eden Valley, SA): With its bright acidity, citrus notes, and a clean finish, a dry riesling will cut through the avocado and mayo, refresh after the wasabi heat, and work beautifully with the lime and coriander.

Grüner Veltliner: Austrian white wine with citrus, white pepper, and green herb notes. Gruner veltliner handles spice, garlic, and umami well. Think of it as the quiet achiever…complex enough to keep up with sesame and kewpie but not too bold.

Sauvignon Blanc (preferably Adelaide Hills or Marlborough NZ): Zesty, herbal, and vibrant, these Sauvignon Blancs are a great match for lime zest, coriander, and avocado, especially if you’re highlighting freshness.

Albariño (Spain): Crisp with saline minerality. Albariño matches sushi-grade tuna perfectly, and they’re made for seafood with citrus and chilli.

Assyrtiko (Greece): Dry and mineral-driven with enough body for the tuna and creamy sauces, yet fresh enough for the herbs and lime.

Dry Rosé (Provence-style): Crisp, clean, with delicate red fruit and citrus—ideal if you want a chilled wine that’s still structured. Great with tuna, kewpie, and even chilli flakes. It handles spice surprisingly well.

Brut Sparkling Wine (Australian or Champagne-style): Effervescent and crisp to lift the creamy avocado and mayo. Lime zest and sesame pop nicely with bubbles. Look for: Tasmanian sparkling (e.g., Jansz), or a Blanc de Blancs Champagne if you’re feeling fancy.

AVOID:

*** Heavy oaked Chardonnays (they clash with wasabi and garlic).

*** Tannic reds (they’ll overwhelm the tuna and spice).

Anna

Hey there, it's Anna! Anyone who knows me knows that I proudly wear the 'foodie' badge. Trying to select from a restaurant menu time & time again seems impossible- I want a taste of everything. It's precisely that, that got me into making canapés and appetisers for friends, family & colleagues so everyone could taste a bit of everything. It is truly possible for the average person, to make these delectable bites and take their next social occasion from average to stunning. Follow me at bitesizehostess.com and learn to cater for memorable events.