Ahi Tuna Dip with Soy, Sesame & Citrus: Classic or Spicy
Creamy Ahi Tuna Dip with Soy and Sesame
This small-batch dip combines yellowfin tuna with mayonnaise, sour cream, citrus and herbs. Serve with crackers, cucumber rounds or endive leaves. The main recipe uses cooked, chilled fish; a separate raw variation is described below.
Serves: 4–6 as a small appetizer alongside other snacks. Allow about 15 minutes to mix with already cooked, chilled fish, plus optional refrigerator chilling. Cooking and cooling raw fish require additional time.
Ingredients
- 6 oz cooked, chilled yellowfin tuna, flaked or finely chopped
- ¼ cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 2 teaspoons soy sauce, plus more to taste
- 1 tablespoon fresh lemon or lime juice
- 1 teaspoon sesame oil
- 1 small garlic clove, finely minced, or ¼ teaspoon garlic powder
- 2 tablespoons thinly sliced green onions
- 1 tablespoon chopped cilantro or parsley
- Black or white pepper to taste
- Crackers, toasted bread or vegetable sticks for serving
Prepare the Fish
If starting with Frozen Yellowfin Steaks or Fresh Yellowfin Steaks, follow the package's thawing directions and cook to 145°F internally. Cool promptly under refrigeration before mixing; do not leave fish on the counter until completely cold. Weigh 6 oz after cooking. Raw purchase weight and cooked ingredient weight are different.
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The frozen listing's 5 lb and 10 lb options describe total orders, not this recipe's quantity. Use the tuna storage guide for handling preparation.
Mix and Serve
- Whisk mayonnaise, sour cream, soy sauce, citrus juice, sesame oil and garlic in a clean bowl. Taste this base and adjust before adding any raw fish if choosing the raw variation.
- Fold in the cooked, chilled tuna, green onions and herbs. Keep some texture rather than blending to a paste.
- Season with pepper; add extra soy sauce gradually. Cover and refrigerate until serving. An optional 20–30 minute chill helps the mixture firm up.
- Spoon a small amount into a serving dish and keep the remainder refrigerated. Offer clean serving utensils and refill with a fresh chilled dish as needed.
Flavor and Texture Variations
- Spicy: add 1 teaspoon Sriracha or a small amount of prepared wasabi to the base, adjusting to taste.
- Avocado: fold in ½ diced avocado just before serving. Citrus adds flavor but does not prevent browning indefinitely.
- Cream cheese: replace the mayonnaise with 2 oz softened cream cheese for a thicker spread; loosen with a little extra yogurt if needed.
- Ponzu: replace the soy sauce and citrus juice with ponzu, adding gradually and tasting the clean base for balance.
Raw Tuna Variation
For a raw dip, use 6 oz finely diced tuna specifically confirmed for that intended preparation and handling. Substitute it for the cooked fish, keep chilled and mix close to serving. Yellowfin Saku Blocks describe a cutting format; the name alone is not a safety guarantee.
A brief sear can leave a raw center. Freezing does not kill all harmful germs, and lemon juice does not replace cooking. Pregnant people, children, older adults and people with weakened immune systems should avoid raw or undercooked seafood. See FDA seafood guidance.
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Serving and Storage
Check ingredients for fish, egg, milk, soy, wheat and sesame allergens. Refrigerate promptly and follow the shortest applicable ingredient or fish storage instructions; mixing a dip does not restart the fish's storage life. Do not rely on a fixed 24- or 48-hour promise for a homemade raw dip. Freezing can change the creamy base's texture.
For a different base, try albacore cream-cheese dip. For a plated raw appetizer, see ahi tartare. Browse the Tuna Collection.
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