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
6 as an appetizer or hors d"oeuvre
piece of really fresh tuna from a reliable source
finely diced red onion
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 leftover Sriracha mayo for another dish!
Serve with good quality taco chips or fried wonton skins for scooping. You can also put the mixture into a cone of seaweed.