Party Appetizer: Ahi Tuna & and Why I Love It

What makes this appetizer special?

The simplicity of Ahi Tuna. The best, most memorable appetizers at a dinner party have three things in common:

• Amazing flavors that come together in the perfect bite
• Not too filling
• Beautiful presentation

This Ahi Tuna & Avocado stack appetizer definitely checks the boxes on all three. Using a top quality, fresh Ahi tuna is the key to this dish and will have your guests feeling ultra-special, like they are at a four-star sushi restaurant. There is no comparison on the tender mouth feel and flavor of fresh Ahi and yet it’s still light enough to save room for a hearty main course.

Also, they will be so impressed with the layers flavors you’ve been able to achieve in such a little package. Creamy and spicy with the crunch of the wonton and fresh herbs…

To top it off, the presentation of this appetizer has that wow factor because of all the colors (red, green, orange, yellow) and the stacked component to it. It’s an impressive start to any dinner party. I get rave reviews when I serve this at any dinner party and so will you.

Fresh Ahi – Is Yellowtail the same as Ahi?

So back to that fish. Get the absolute freshest and best quality you can find. But what is considered Ahi and what isn’t?

Trust me I was confused on this too. There are a lot of different names these days for fresh tuna options. Ahi, Ahi poke, Yellowtail….which is which? The short answer is yes, Yellowtail is Ahi. The category of ‘Ahi’ tuna incorporates two types: Yellowtail and Big Eye tuna.

Poke is its own category and is already seasoned and marinated raw tuna. Typically Poke involves onions and soy sauce and a spicy kick of some kind. Essentially, we are making our own version of Poke with this recipe.

What it isn’t (Ahi debunked)

Yellowfin, however, is not considered Ahi. Tricky how they do that, right? Also, there is an Australian wine that also goes by Yellow Tail. That’s not tuna either. But it might pair well. I digress. Anyway, look at the packaging carefully but Yellowtail Tuna or Ahi is what you are after. Either way this is what it should look like raw. A deep reddish color (not pink or dyed) with some fatty marbling to it and a good thickness.

Where to buy Ahi Tuna?

Here in Northern California my local Costco sometimes carries fresh tuna that they fly in from Hawaii overnight. They don’t label it as sushi grade though, which means they don’t recommend that you consume it raw without searing it first. That’s entirely up to you. Of course, there is a risk to consuming any raw fish or meat and it’s important to either trust the purveyor or make sure it’s labeled Grade 1 (sushi grade). To be considered ‘sushi grade’ the fish will have to have been cleaned and frozen on the boat as part of the commercial processing. However, Costco does also offer sushi grade in their frozen section at some locations and that is a good option for those wanting to play it on the safe side.

Otherwise, you can find ‘sushi’ grade Ahi at upscale grocery stores like Whole Foods or your local version of that. They charge more, but you don’t need a whole lot for this appetizer and the quality of the fish will make all difference in the overall dish. Go big or go home on this one.

Also, buying online and having it shipped directly to you is another convenient way to go. Fresh Direct has a good quality one for a decent price. And my favorite place to order fish from is the Seattle Seafood Company. They ship on dry ice and their quality is amazing! I used to live in Seattle, so I was spoiled for a bit.

Tips & What to Serve with It:

The chive oil and the lemon sriracha are both do ahead steps (day before). The wontons can be fried and left at room temperature for several hours. These steps make it easier to pull of this dish for a dinner party appetizer.

You don’t want to mix the ahi with the avocado and mayo until you are ready to serve. The avocado will and tuna will both start to get mushy and breakdown. So, this part of the recipe is definitely best to do when you are ready to assemble and serve.

Serve this appetizer as a progression to a main course like:

• Hanger Steak with Mustard Creme Fraiche Sauce
• Pimento Cheese & Spinach Stuffed Chicken Breasts
• Beef Stroganoff

Recipe

Ingredients:

Ahi Tuna Stacks

• 1 lb. fresh sushi grade Ahi
• 1 ripe (Haas) avocado
• 12-14 sheets wonton wrappers (I always fry a few extra)
• 1/3 cup canola oil
• Salt & pepper
• Jalapeno Chive Oil (see below)
• Lemon Sriracha Mayonnaise (see below)
• 1/2 jalapeno (garnish)
• Fresh chopped chives (garnish)
• Microgreens (garnish)
• Lemon slices (garnish)

Jalapeno Chive Oil

• 1/2 jalapeno, de-seeded and roughly chopped
• 1/3 cup chives
• Squeeze of lemon juice
• 1/2 cup olive oil
• 1/2 tsp salt

Spicy Lemony Aioli

• 1 lemon
• 1/3 cup mayonnaise
• 2-3 Tsp Calabrian chili paste or 2 Tbsp sriracha
• 1/4 tsp salt

Method:

Make Jalapeno-Chive Oil

1. Start by blanching the chives in a small saucepan of simmering water for 10 seconds and then place in a cold-water bath (ice with water) to stop the cooking process. This preserves the color of the chives and makes the oil a more vibrant green color.
2. Roughly chop chives and add to a food processor along with the 1/2 of the jalapeno (reserving other half for garnish), lemon juice, and salt. Stream in the olive oil and blend on high, scraping down sides as needed. Mixture will not become completely smooth.
3. Strain in a fine mesh sieve over a small bowl or glass measuring cup, pushing on solids with the rubber spatula to extract all the flavors. Discard solids and store mixture in fridge until ready to serve. *Can be made several days ahead.

Make Spicy Lemony Aioli

1. Combine ingredients in small bowl and whisk. Store covered in fridge or squeeze bottle until ready to serve. *Can be made a day ahead

Fry Wontons

1. Heat canola oil in a small, heavy bottomed saucepan. When oil is about 350 degrees (if using a thermometer or tiny bubbles are shimmering on the surface) fry the wontons 1-2 at a time. It’s better to do in batches and not over crowd the pan. If the oil is too hot, they will brown really quickly and not cook evenly. It may take 1 or 2 tries to get the oil temperature right. Drain on paper towels and salt immediately out of the oil. *Can be fried several hours in advance and left at room temperature.

Assembly

1. Chop ahi tuna into 1/4-inch cubes and cut away and fatty tissue. Peel and chop avocado into same sized pieces.
2. In a medium bowl gently fold about 2/3 of the tuna with all of the avocado and a few tablespoons of the sriracha mayonnaise. Add a little salt
3. On the plate add a little bit of the Sriracha mayonnaise and then top with a wonton. Add about a tablespoon or so of the tuna and avocado mixture on top of the wonton and then add another layer of fried wonton. Add more tuna mixture.
4. Lightly salt and pepper the remaining raw tuna not mixed in the mayo and add those on the very top.
5. Sprinkle plate with chopped chives, sliced jalapeno, microgreens and lemon slices. Then drizzle with jalapeno-chive oil over the stacks and a few drops around the plate. Add zig zag of spicy aioli for a final touch. *This appetizer can be plated individually or served family style on a large platter.

Tools:

• saucepan
• bowl(s)
• tongs
• food processor
• micro planer
• cutting board
• chef’s knife
• fine mesh strainer
• rubber spatula
• whisk
• small squeeze bottle or small bowl with lid

Shopping:

When I serve family style or where guests can help themselves, I like to use a long platter like this one and line them up in a row with garnishes around the whole plate.

When I plate these Ahi-Tuna appetizers individually I like to use my small white plates like these:

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