Smoked Ahi Tuna Brunch: Benedict, Salad and Croissants
A Smoked Ahi Tuna Brunch Menu
Use prepared hot-smoked tuna labeled ready to eat for these recipes. Check the smoking method and serving instructions before buying Smoked Yellowfin Tuna; raw ahi steaks are not a substitute for prepared fish in these dishes.
Choose one main dish per guest and add fruit or vegetables. Ahi commonly refers to yellowfin or bigeye tuna; use a labeled prepared smoked product and check the species on its package.
1. Benedict-Style Smoked Tuna Muffins
Serves two. Toast 2 split English muffins to make four halves. Divide 4 ounces prepared tuna among them. Poach 4 eggs in gently simmering water until both whites and yolks are firm; do not rely on a three-minute timer. Place an egg on each muffin half and spoon over ¼ cup prepared hollandaise sauce, heated or served according to its label. Finish with chopped chives. If making hollandaise without fully cooking the eggs, use pasteurized eggs.
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2. Spinach and Smoked Tuna Breakfast Salad
Serves two. Hard-boil 2 eggs until the yolks and whites are firm, then peel and quarter. Toss 4 cups washed baby spinach, half a sliced avocado and ¼ cup halved cherry tomatoes with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Divide between plates, add 4 ounces ready-to-eat smoked tuna and the eggs, and serve promptly.
3. Herbed Cream Cheese Croissants
Serves two. Mix ¼ cup cream cheese with 1 tablespoon chopped dill, ½ teaspoon lemon zest and black pepper. Split 2 croissants and spread with the mixture. Add 4 ounces ready-to-eat tuna and ¼ cup cucumber slices. Keep filling chilled until assembly.
4. Avocado Toast or Bagels
Use the measured tuna avocado toast recipe for a smaller plate. For four bagels, split and toast 4 bagels, spread with ½ cup cream cheese and divide 8 ounces ready-to-eat smoked tuna among them. Add thinly sliced red onion and 2 tablespoons drained capers. Taste before adding salt.
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Plan the Table
Wash vegetables and mix the cream cheese ahead, keeping them refrigerated. Toast bread and cook eggs near serving time. Put out small portions of chilled toppings and replenish from the refrigerator. For more cold dishes, see our smoked tuna salads.
Serving and Storage
Keep fish and dairy refrigerated until needed and follow the shortest applicable package storage limit. There is no universal one- or two-week life after opening. Refrigerate prepared food promptly.
Cook eggs until whites and yolks are firm. For sauces served without full cooking, use pasteurized eggs or a commercially prepared sauce and follow its instructions. See FDA egg safety guidance.
People at higher risk of Listeria should avoid refrigerated smoked seafood unless it is cooked in a dish. Cold serving or brief warming does not meet that advice; see FDA Listeria guidance.
Explore the Smoked Fish collection and more smoked tuna meals.
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