How to Make Ahi Tuna Shots

Copied the idea from Alexander's Steakhouse. Truffled ponzu with wasabi micro greens, ginger, and avocado make this a crowd pleasing appetizer.

1.4k Views 90 Likes
How to Make Ahi Tuna Shots Recipe
39 Steps
Ingredients
Embed
1
Peel a 1/4 cup size piece of ginger. That's my thumb on the bottom, ginger on top.

Peel a 1/4 cup size piece of ginger. That's my thumb on the bottom, ginger on top.

2
Slice it thin and even.

Slice it thin and even.

Recommended For You
3
Ill reuse oil at least once, as long as it wasn't used to fry fish. Get it  hot ~350F

Ill reuse oil at least once, as long as it wasn't used to fry fish. Get it hot ~350F

4
Test a piece to see if the oils hot

Test a piece to see if the oils hot

5
If it bubbles up a good amount it's ready.

If it bubbles up a good amount it's ready.

6
Fry in batches don't overload.

Fry in batches don't overload.

7
Flip after a minute or so.

Flip after a minute or so.

8
Good to go once golden brown, pull and drain.

Good to go once golden brown, pull and drain.

9
You want to make sure they're crispy and not soft in the middle, yet not overly browned.  Watch them as the fry the sweet spot window to pull/flip them is small.

You want to make sure they're crispy and not soft in the middle, yet not overly browned. Watch them as the fry the sweet spot window to pull/flip them is small.

10
I often waste ginger so I cut up the rest into smaller pieces and froze to increase shelf life.

I often waste ginger so I cut up the rest into smaller pieces and froze to increase shelf life.

11
Slice a jalepeno as thin as possible.

Slice a jalepeno as thin as possible.

12
Set aside.

Set aside.

13
Pickled ginger. Why the red food coloring?

Pickled ginger. Why the red food coloring?

14
Chop into fine ribbons. Set aside.

Chop into fine ribbons. Set aside.

15
Clean a bunch of green onions

Clean a bunch of green onions

16
Chop as thin as possible.

Chop as thin as possible.

17
Done

Done

18
Cut avocados in half

Cut avocados in half

19
Cut a checkerboard pattern into both sides.  Keep the seed and reassemble if prepping more than half hour ahead of mealtime.

Cut a checkerboard pattern into both sides. Keep the seed and reassemble if prepping more than half hour ahead of mealtime.

20
Produce All Prepped

Produce All Prepped

21
Chop up nori last minute, this stuff soaks up moisture hence the silica gel inserts in all the seaweed packaging.

Chop up nori last minute, this stuff soaks up moisture hence the silica gel inserts in all the seaweed packaging.

22
I was planning on using wasabi, but my horseradish is fresher, stronger and doesn't have preservatives. It's impossible to find real wasabi, the first ingredient in this paste is horseradish.

I was planning on using wasabi, but my horseradish is fresher, stronger and doesn't have preservatives. It's impossible to find real wasabi, the first ingredient in this paste is horseradish.

23
Right before serving toss microgreens in horseradish. be gentle.

Right before serving toss microgreens in horseradish. be gentle.

24
Purchase a good grade of tuna from a reputable source.

Purchase a good grade of tuna from a reputable source.

25
Cut across the grain.  The white connective tissue can be tough. You might have to cut some of it out depending on the thickness.

Cut across the grain. The white connective tissue can be tough. You might have to cut some of it out depending on the thickness.

26
Cut as thin as possible using a long sawing motion.

Cut as thin as possible using a long sawing motion.

27
Cover with wrap and put an icepack or a bag of ice on top until ready to use.

Cover with wrap and put an icepack or a bag of ice on top until ready to use.

28
Keeping tuna in the safe temp zone is key 32-38F. I kept a bag of ice on top of the fish and temps were good after 30 min. I ussually set out all ingredients and have a build your own shooters bar.

Keeping tuna in the safe temp zone is key 32-38F. I kept a bag of ice on top of the fish and temps were good after 30 min. I ussually set out all ingredients and have a build your own shooters bar.

29
Picked this set up at Daiso-  a Japanese dollar store.  They carry a plethora of cheap flatware.

Picked this set up at Daiso- a Japanese dollar store. They carry a plethora of cheap flatware.

30
Added a salt bed for contrast

Added a salt bed for contrast

31
Add 1/2 tsp ponzu to glasses

Add 1/2 tsp ponzu to glasses

32
Add a pinch of horseradish dressed micro greens

Add a pinch of horseradish dressed micro greens

33
Add Tuna.                                                               P.S. Don't overload the shot glasses with ingredients. Keep amounts small you want to shoot for a 3/4 filled finished glasses.

Add Tuna. P.S. Don't overload the shot glasses with ingredients. Keep amounts small you want to shoot for a 3/4 filled finished glasses.

34
Then add the veges

Then add the veges

35
Add Pickled Ginger, Avocado, and 2 slices of  Jalepenos.

Add Pickled Ginger, Avocado, and 2 slices of Jalepenos.

36
Add Green onion and a drop or two of truffle oil.

Add Green onion and a drop or two of truffle oil.

37
And a drop or two of ponzu.

And a drop or two of ponzu.

38
Top with Nori and fried ginger.

Top with Nori and fried ginger.

39
Serve with small spoons and before eating mix thoroughly and take it down like a shooter.

Serve with small spoons and before eating mix thoroughly and take it down like a shooter.

Ingredients

½ Pounds Sashimi grade tuna 
1 Teaspoon Horseradish 
1 Cup Microgreens 
2 Tablespoons Ginger 
2 Tablespoons Pickled ginger 
3 Tablespoons Ponzu sauce 
1 Teaspoon Truffle oil 
2 Jalepenos peppers 
1 Bunch Green onions 
½ Cups Peanut oil 
2 Avocados 
1 Pack of Nori Seaweed 
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments