Spicy Tuna Tartare

By • June 1, 2010 • 12 Comments

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Author Notes: We happened upon some tuna from a trusted seller that was fresh enough to be served as tartare. I experimented with three different methods: ceviche, crudo, and this one. This was my favorite. The touch of sesame oil really makes the sauce.healthierkitchen

Food52 Review: This recipe is a quick karate kick in the butt to a traditional tuna tartare. It's super quick and simple. Sashimi-grade tuna gets to shine in all its glory complemented by a light Sriracha mayo that helps bind the fish together. Don’t you dare forget the sesame oil -- it helps to round out the flavors and really makes the dish.Pinsuda Sagooleim

Serves 6 as an appetizer or hors d"oeuvre

  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 teaspoon sesame oil
  • 3/4 pound 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
  1. Mix first three ingredients in a small bowl and set aside.
  2. Dice up the tuna as finely as you can without shredding it.
  3. 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 leftover Sriracha mayo for another dish!
  4. Serve with good quality taco chips or fried wonton skins for scooping. You can also put the mixture into a cone of seaweed.
Jump to Comments (12)

Tags: dinner for two, entertaining, seafood

Comments (12) Questions (0)


about 1 month ago em-i-lis

Emily is a trusted source on General Cooking.

Sounds delish, hk!!!


2 months ago john

I hate it when you give instructions and in the last part of the description advise that the you'll have sauce left over...just leave the proportions needed for the dish, very misleading.


9 months ago Laura Griffiith

I have all the ingredients in my kitchen. I'm giddy w/ anticipation . I will serve it in a martini glass . Thank you in advance !


about 1 year ago MaureenOnTheCape

My fish monger on Cape Cod has sushi grade salmon at this time of year, but not tuna. Would this recipe work for the salmon? It looks amazing. Thank you!


about 1 year ago healthierkitchen

I bet so! Please share how it turns out!


about 1 year ago Robyn Miller

I know it is a bit early to be thinking of Passover, but matzo brushed with sesame oil, briefly toasted, and topped with tuna tartare is a great Passover hors d'oeuvre.


about 1 year ago healthierkitchen

great idea! Thanks.


about 1 year ago dymnyno

One of the things that I miss about Maui is poke in every grocery or deli. I make mine without mayo and depending on the season, use either ahi or salmon.


about 1 year ago healthierkitchen

do you use sesame oil?


about 1 year ago dymnyno

Yes, Poke recipe on food52.


over 1 year ago inpatskitchen

I'm definitely making this as soon as I find a good piece of tuna!


over 1 year ago healthierkitchen

that's the hard part! the rest is a quick and easy prep!