This blackened seared Ahi tuna appetizer with spicy soy wasabi dipping sauce can be ready in 5 minutes and will be the catch of the party.

Are you an appetizer lover? Are you looking for a quick and easy appetizer to make for your next gathering? This simple, delicious seared Ahi tuna appetizer with a spicy soy wasabi dipping sauce can be ready in 5 minutes or less.

This simple appetizer is also great if you are counting carbs or eating keto. This tuna appetizer is low-carb and keto friendly.

Ryan and I took a quick trip to California to spend some time with family and go deep sea fishing. The last night we were there my uncle made a delicious spread for us including this easy seared Ahi tuna appetizer.

I’m not a fan of raw fish like sashimi but this seared tuna is delicious. Although the tuna has a raw ribbon running through the center the texture and flavor, in my opinion, are enhanced by the blackened seasoned top and bottom having been seared.

IS SEARED AHI TUNA HARD TO MAKE?

NO! It’s one of the easiest fresh fish appetizers I’ve made and it tastes amazing especially when dipped in the soy wasabi dipping sauce.

INGREDIENTS NEEDED TO MAKE THIS APPETIZER:

We love this appetizer because of how fast, simple and easy it is to make. This easy appetizer only requires a few simple ingredients.

• Fresh (fresh frozen) Ahi tuna steaks
• Blackened seasoning
• Olive oil
• Soy sauce
• Wasabi sauce

These 5 simple ingredients quickly and easily turned into a delicious seared sashimi appetizer that please any crowd.

HOW TO MAKE SEARED AHI:

It really only takes 3 steps:

1. Season fresh ahi tuna – nicely coat each fresh tuna steak with blackened seasoning. We used Emeril Lagasse’s Blackened seasoning but my Uncles all-time favorite blackened seasoning is Old Bay blackened seasoning.
2. Sear ahi tuna – sear each side of the tuna steak over high heat for 1 1/2 to 2 1/2 minutes until each side has cooked about 1/4 to 1/3 through (leaving a 1/3 part raw in the center).
3. Slice seared ahi tuna – after the tuna steaks have been seared and cooled enough to handle, slice against the grain of the fish into 1/4 inch thick slices.

HOW DO I KNOW WHEN THE SEARED TUNA IS DONE?

When we helped my uncle make this at his house he said the most important thing is NOT to over cook it. The seared tuna should have 3 equal layers (1/3 cooked, 1/3 raw, 1/3 cooked). It only takes a minute or so on each side to cook depending on the thickness of the tuna. It’s fast!

HOW TO MAKE SOY WASABI DIPPING SAUCE:

Soy wasabi dipping sauce is a great addition to this appetizer. It offers a spicy salty bit. To make this dipping sauce whisk wasabi sauce into soy sauce. That’s it. To adjust the spiciness level to your liking, feel free to add a little more or less wasabi sauce.

WHAT’S THE DIFFERENCE BETWEEN WASABI SAUCE AND WASABI?

We like to use wasabi sauce because it has the consistency of mayo but a slight vinegar zing like mustard. Wasabi (paste) tastes a little different as it doesn’t have vinegar in it and is thicker. If you can’t find wasabi sauce but have wasabi paste, feel free to try it. It may take a little more effort to get the wasabi blended into the soy sauce.

LOOKING FOR MORE DELICIOUS APPETIZERS? TRY ONE OF THESE:

• Spicy Pepper Relish, Cheese and Crackers
• Easy Salmon Appetizer
• Easy 15-Minute Cranberry Jalapeno Relish
• Crusty No-Knead Artisan Bread (super easy to make)
• 21+ Easy Appetizers

Are you ready to try it for yourself?! GREAT! Here’s the recipe.

FULL PRINTABLE SEARED AHI TUNA APPETIZER RECIPE: