These Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger are so elegant and a special appetizer that will wow your guests. I’ve made these for cocktail parties and these little bites are always a hit. Crunchy, tangy, and a little spicy, guests will appreciate all the flavors and textures all in one bite.
I have admit that I am really proud of these Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger. Every once in a while, I come up with something that I have no idea how it happened, but my creative juices get going, and this is what I end up with.
Some days, I feel like a mad scientist in the kitchen and believe me, the mess I create shows it.
These little bites with bursts of flavors and textures came about when I was trying to come up with a menu for the book signing party at our house. I wanted to make something like a spicy tuna roll but without the seaweed since it would get soggy too quickly. Crunchy cucumbers came to mind. And that is how these Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger were born.
So, this is kind of like a stacked spicy tuna avocado roll with the sauce and pickled ginger already included. The furikake coating on the tuna gives you the seaweed taste that you would get with a sushi roll.
The recipe for these Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger might seem a bit involved, but once you get the assembly line going, it really goes quickly. I made these on the fly the night of the party because they were going to quickly.
Check out this trick on how to make your cucumber slices look even prettier. Simply run a fork down the length of the cucumber, and do this all around the cucumber. Then, slice and voila, you’ve got pretty cucumber slices.
These pictures don’t do these Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger justice. I snapped these photos the afternoon of the party because I knew I wouldn’t have time once the party got started. The final presentation was much prettier than this. Minced chives were sprinkled on the platter which made these look much nicer.
Spicy Tuna Avocado Cucumber Appetizer with Pickled Ginger
- 2 English cucumbers
- 2 slices avocados halved and quartered, cut into 1/4" thick (I got about 40 pieces from one avocado)
- fresh lemon juice
- sea salt
Seared Furikake Coated Tuna
- 1 1/2 pounds fresh ahi tuna cut 1" inch thick
- 1/2 cup furikaki
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
Wasabi Soy Sauce
- 1 teaspoon wasabi powder
- 2 teaspoons gluten-free soy sauce
- 1/4 cup organic mayonnaise
- 2 teaspoons sriracha sauce
- pickled ginger
- toasted sesame seeds
- shichimi togarashi optional, a Japanese spice powder
- finely minced fresh chives
Seared Furikake Coated Tuna
Cut tuna into long, even pieces, about 1 inch in width and height (you want a square surface area). Save irregular pieces of tuna for tuna tartare or other use. Place furikake, salt and pepper in a pie dish and mix together. Coat all sides of tuna in furikake mixture. Heat a cast iron skillet on medium heat until hot. Place tuna pieces in pan and cook 30 seconds on each side until just brown. You want the tuna to remain raw inside. Remove from pan and let cool. You can refrigerate the tuna at this point until serving time (tuna should be used the same day as you purchase it). When ready to use, slice into 1/4" slices (I got about 60 pieces from 1 pound of tuna)
Preparation of Ingredients
Score cucumbers lengthwise with a fork. Slice into 1/4" rounds (you can slice these ahead of time and lay them on a paper towel; cover and refrigerate.
Sprinkle avocado slices with a little fresh lemon juice and salt.
In a small bowl, mix together wasabi powder and soy sauce.
In another small bowl, mix together mayonnaise and sriracha sauce
Assembling the Appetizers
Lay cucumber rounds on a serving platter. Place a slice of avocado on each cucumber round. Top with a slice of tuna. Drizzle a tiny amount of the wasabi soy sauce on top. Top with a small dollop of sriracha mayonnaise. Place a small piece of pickled ginger on top.
Sprinkle toasted sesame seeds, shichimi togarashi and minced chives on top of appetizers and over platter.