Make Ahead

Spicy Tuna Tartare

June  1, 2010
Photo by James Ransom
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

Test Kitchen Notes

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
In This Recipe
  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.

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