Bluefin Tuna Shiso Bites

August 18, 2026 By: Browne Trading Company

Time: 40 minutes

This guest recipe from private chef and content creator Madeline McGeorge makes for effortless summer entertaining! Take advantage of peak season Maine Bluefin Tuna, plus your choice of caviar for a luxe finish. The flavors here are bright and savory, and the assembly couldn’t be more straightforward. These bites are an impressive, flavorful addition to any summer gathering.

INGREDIENTS

Yield: 6-12 bites

1 lb Bluefin Tuna Loin
2 tbsp pickled daikon
2 tbsp chives
1 tbsp shallots
1 tbsp lime zest
1 tbsp sesame oil
1 tbsp soy sauce
Pinch of salt
Chile crisp, to taste
Shiso leaves
Imperial Osietra Caviar (optional) or Wasabi Tobikko (optional)
A few sheets rice paper
¼ cup neutral-flavored oil, such as vegetable, canola, or avocado oil
Salt, for seasoning

PREPARATION

Step 1

Prepare the ingredients by dicing the bluefin tuna loin, pickled daikon, shallot, and chives. Zest the lime, then add everything to a bowl and gently fold to combine.

Step 2

Add the sesame oil, soy sauce, salt, and chile crisp. Taste and adjust the seasoning to your preference. Refrigerate the mixture to allow the flavors to meld.

Step 3

Meanwhile, prepare the fried rice paper. Add the neutral oil to a heavy pan and heat over medium heat to 350°F. Using kitchen shears, cut the rice paper into quarters.

Step 4

Once the oil reaches temperature, carefully add 1–2 pieces of rice paper at a time. They will puff immediately. Remove with tongs, transfer to a paper towel-lined plate to drain, and season lightly with salt.

Step 5

Once all the rice paper is fried, line each piece with a shiso leaf. This creates a barrier between the tuna and rice paper to help keep each bite crisp.

Step 6

Spoon the bluefin tuna mixture onto each shiso leaf. Finish with Wasabi Tobikko for a sushi-inspired bite or Imperial Osietra Caviar for an extra-indulgent bite.