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Seared Tuna With Pacific Rim Hummus

Total Time: 1 HR 25 MIN Makes: 15 Appetizers
Prep Time: 1 HR 15 MIN Cook Time: 10 MIN

This recipe received homorable mention in Athens Holiday Mini Phyllo Shells Recipe Contest.

  • 4 ounces tuna steak, 1″ thick
  • 1/4 cup soy sauce
  • 1/2 cup shelled edamame
  • 1.5 Tablespoons hummus, original
  • 2 teaspoons grated ginger
  • 1 clove minced garlic
  • 1/2 teaspoon sea salt
  • 1 Tablespoon lime juice
  • 1 teaspoon canola oil
  • 1 package (15 count) Athens® Mini Phyllo Shells
  • 1/4 cup julienned carrots, for garnish
  • 2 radishes, thinly sliced, for garnish
  • 15 whole edamame, for garnish


Marinate tuna in soy sauce for 1 hour.
In a small saucepan, boil edamame for 5 minutes, rinse with cold water, drain well and discard liquid. To make hummus, in a food processor, combine edamame, hummus, ginger, salt and lime juice and process until smooth and creamy. Set aside.
In a medium sauté pan, heat camola oil until hot. Sear tuna 1 minute per side. Let rest a few minutes. Slice into 15 thin pieces. Place 1 rounded teaspoon of hummus in each Phyllo Shell. Then arrange 1 slice of tuna on top of the hummus. Garnish with carrots, radishes and 1 whole edamame. Serve immediately.
For extra Asian flavor and heat add 2 teaspoons of wasabi paste to hummus, blend thoroughly.