I love experimenting with simple, elegant dishes that feel a little fancy but don’t take forever to make. Recently, I stumbled upon the idea of tuna lollipops, and I immediately knew I had to try them. They’re perfect for a small dinner party, a light appetizer, or even just a treat for yourself when you want something special. The combination of fresh tuna, black sesame seeds, and a tiny dot of creamy Japanese mayo is both visually appealing and delicious!
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Why I Love This Recipe
What makes this recipe so exciting is how simple it is, yet it feels gourmet. The tuna is cut into neat cubes, each one brushed on all four sides with soy sauce and rolled in black sesame seeds. The sear on each side adds a beautiful nutty crunch, while the inside stays tender and raw, just like the best sashimi. The final touch is a tiny dollop of Japanese mayo, which adds creaminess and a subtle richness that makes each bite feel indulgent without being heavy.
Step-by-Step Prep
I start by cutting 200 grams of fresh, sushi-grade tuna into small, even cubes. Patting them dry is key; it helps the soy sauce stick without making the cubes soggy. Then, I carefully brush each side with soy sauce, making sure the flavor reaches every corner. Rolling the cubes in black sesame seeds gives them a crunchy, aromatic coating. After skewering them, I quickly sear each side in a hot pan with just a tiny bit of oil—about 20–30 seconds per side—so the outside is toasted but the center remains delicate and raw. A tiny dot of mayo on top finishes the lollipop perfectly.
Health Benefits
Tuna is packed with lean protein, which is great for muscle repair and satiety. It’s also a rich source of omega-3 fatty acids, which are excellent for heart and brain health. Black sesame seeds add a dose of fiber, calcium, and antioxidants, while the small amount of Japanese mayo gives creaminess without adding excessive fat. Even with the soy sauce, this appetizer is light, high in protein, and low in carbs. Perfect if you want something flavorful without overloading on calories.
Serving and Tips
I usually serve these on a simple plate with the lollipops standing upright, it looks impressive and feels playful. They’re best enjoyed immediately, while the edges are still warm from searing, but you can make them slightly chilled if you prefer a contrast between the seared exterior and cool center. A tip I’ve learned is to work in small batches when searing so each cube gets that perfect toasted finish.
These Tuna Lollipops are a great example of how a few high-quality ingredients, simple technique, and a little creativity can turn a basic ingredient into a show-stopping appetizer. I can honestly say they’re one of my favorite quick dishes for both entertaining and casual weeknight indulgence.
Tuna Lollipops
4
servings15
minutes5
minutes300
kcalCut fresh tuna into cubes, brush all four sides with soy sauce, and coat evenly with black sesame seeds. Skewer the cubes and quickly sear each side in a hot pan until the sesame is lightly browned but the center remains raw. Finish with a small dot of Japanese mayo on top and serve immediately as elegant, bite-sized lollipops.
Ingredients
200 g (7 oz) fresh sushi- grade tuna
2 tbsp soy sauce
2 tbsp black sesame seeds
3 tbsp Japanese mayo
skewers
1 tsp vegetable oil
Directions
- Cut the tuna into neat cubes, about 2 cm (¾ inch) each. Pat dry with paper towel to remove any moisture.
- Using a brush or spoon, lightly coat all four sides of each tuna cube with soy sauce: top, bottom and both sides.
- Spread black sesame seeds on a plate. Gently roll each soy-coated cube in the seeds so all sides stick evenly.
- Carefully skewer each cube onto a small stick or cocktail skewer.
- Heat a non- stick or cast- iron pan over high heat with a small amount of oil. Quickly sear each side of the tuna cube (about 20-30 seconds per side) until the sesame lightly browns. The center should remain raw. Work carefully so cubes stay on the skewer.
- Place a small dot of Japanese may oon top of each cube.
- Arrange on a plate and serve immediately while warm on the outside and tender inside.
Notes
- Tag us on Instagram @cherrieswithlove when you make this delectable recipe to share the love and inspire others!
Tips
- Use very fresh, sushi-grade tuna, since the center stays raw, quality matters for both safety and flavor.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories130
- % Daily Value *
- Total Fat
6g
10%
- Saturated Fat 1g 5%
- Trans Fat 0g
- Sodium 600mg 25%
- Total Carbohydrate
2g
1%
- Dietary Fiber 1g 4%
- Sugars 0g
- Protein 18g 36%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tuna Lollipops
Frequently Asked Questions
Can I use a different sauce instead of soy?
You can experiment with low-sodium soy, tamari, or even a light teriyaki glaze. Traditional soy sauce gives the classic Japanese-inspired flavor.
Do I have to sear the tuna?
No, you can serve it completely raw as a sashimi-style lollipop, but searing adds texture, warmth, and a nutty flavor from the sesame.
Can I prepare these in advance?
It’s best to prepare just before serving. You can cut, skewer, and coat the tuna a few hours ahead and refrigerate, but sear only right before serving to keep the exterior crisp and center raw.
As a nutritionist, it’s important to note that while I strive to provide valuable insights, I may not be familiar with all individual health conditions or circumstances. Therefore, it’s advisable to consult with a healthcare professional for personalized advice tailored to your specific needs. Thank you for your understanding.
