Delicious Seared Tuna Bites
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Want your guests to wonder if they’re at a fancy soiree or in your kitchen? I’ve been making these seared tuna bites for years, and despite their elegance, they’re surprisingly easy to make. I’ll share six tips to ensure your seared tuna bites come out perfectly every time! Get ready to impress.
One reader, John, says, “I made this on the weekend to try and impress some guests and it did the trick. Thank you! ★★★★★”
These seared tuna bites might sound like a fancy appetizer, but they’re surprisingly easy to make. They’re always a crowd-pleaser, and I love how effortless they feel once you get going.
The buttery, smooth olives in the tapenade add so much flavor without overpowering the tuna. Served on a crisp slice of cucumber, each bite is fresh, balanced, and completely irresistible.
My top tips for seared tuna bites that impress
Despite the fancy name, these seared tuna bites are surprisingly easy to make. I’ve been serving them for years, and they always get the same reaction: people assume they’re far more complicated than they really are.
A few simple tips will help you nail them every time:
- Start with great tuna: Sushi-grade Pacific albacore tuna is worth seeking out here.
- Don’t overcook it: Sear the tuna in a very hot pan for about 90 seconds per side. Since it’s sushi-grade, the center should stay rare.
- Let it rest briefly: A few minutes of cooling time makes the tuna easier to slice cleanly.
- Finely chop the tapenade: Small pieces help all the flavors come together in each bite.
- Don’t skip the acid: Lemon juice and vinegar balance the richness of the olives and tuna.
- Serve your way: I love these on cucumber slices, but baguette rounds or rice crackers work beautifully, too.
What kind of tuna is best for tuna bites? You want to purchase sushi-grade Pacific Albacore tuna. I always check whether my seafood was caught sustainably. Longline fishing involves attaching multiple baited hooks to a long line, a practice that is less selective and can catch endangered species and other marine life. For this reason, it’s best to choose tuna caught with pole-and-line fishing. Look for information on the labels, such as certifications from OceanWise or MSC.
Can I make them in advance? Yes, this is a great make-ahead recipe for parties! You can make them up to 1 day in advance. Arrange them in a single layer on a plate or in a lidded container, then store them in your fridge until you’re ready to serve.
Seared Tuna Bites Recipe
Ingredients
Tapenade
- 10 manzanilla olives (finely chopped)
- 1 teaspoon capers (minced)
- 1 teaspoon EACH: lemon juice and sherry vinegar
- ¼ teaspoon fresh thyme
- 2 anchovy fillets (minced)
- 3 basil leaves (minced)
Seared Tuna Bites
- 6 ounces sushi-grade, Pacific Albacore tuna steak
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
- 1 teaspoon olive oil
- 12 cucumber slices
- Small basil leaves and black pepper (to garnish)
Instructions
- To make the tapenade, mix the olives, capers, lemon juice, sherry vinegar, thyme, anchovies, and minced basil in a small bowl.10 manzanilla olives, 1 teaspoon capers, 1 teaspoon EACH: lemon juice and sherry vinegar, ¼ teaspoon fresh thyme, 2 anchovy fillets, 3 basil leaves
- Place a cast iron pan over high heat and let it heat until VERY hot.
- While the pan is heating, season both sides of the tuna with pepper and salt. Just before adding the tuna to the pan, pour the oil into the center of the pan and place the tuna on top. Sear for 1 ½ minutes then flip over and sear for 1 ½ minutes more. Remove from the pan, let cool slightly, then slice into 12 pieces.6 ounces sushi-grade, Pacific Albacore tuna steak, ½ teaspoon black pepper, ¼ teaspoon sea salt, 1 teaspoon olive oil
- Place one piece of tuna on top of each cucumber slice, top with some tapenade, a little basil leaf, and some black pepper.12 cucumber slices, Small basil leaves and black pepper
Notes
Nutrition
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Great recipe! Easy to make and loved by all.
I made this on the weekend to try and impress some guests and it did the trick. Thank you!
Great Blog Post “how to make seared tuna”. Thanks for sharing this recipe.