Author Notes: We happened upon some tuna from a trusted seller that was fresh enough to be served tartare. I experimented with three different methods: ceviche, crudo and this one. This was my favorite. The touch of sesame oil makes this sauce. - healthierkitchen
Serves 6 as an appetizer or hors d"oeuvres
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
- 1 teaspoon sesame oil
- 3/4 pounds piece of really fresh tuna from a reliable source
- 1/4 cup finely diced red onion
- 2 stalks very thinly sliced green garlic or 1 not too large clove of garlic, minced
- Mix first three ingredients in a small bowl and set aside.
- Dice up the tuna as finely as you can without shredding it.
- Place tuna into a medium sized bowl, add the onion and garlic, and then add some of the Sriracha mayo - maybe 2 tablespoons and start to gently mix. Add more of the Sriracha mayo bit by bit until you get a taste and consistency you like. Save the leftovers of the Sriracha mayo for another dish!
- Serve with good quality taco chips or fried wonton skins to scoop with. You can use this mixture to put into a cone of seaweed.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Dip