Make Ahead

Spicy Tuna Tartare

October  4, 2022
3 Ratings
Photo by James Ransom
  • Serves 6 as an appetizer or hors d"oeuvre
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • em-i-lis
  • Laura Griffiith
    Laura Griffiith
  • MaureenOnTheCape
  • dymnyno
  • inpatskitchen

14 Reviews

em-i-lis February 21, 2015
Sounds delish, hk!!!
healthierkitchen October 22, 2016
Thank you emily!
john January 18, 2015
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.
healthierkitchen October 22, 2016
john, that's a valid complaint. Not everyone has sauce left over though. For some people, they might like it less flavored and might stop with less sauce. I will take this into account in future though. Thanks.
Laura G. July 11, 2014
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 !
MaureenOnTheCape January 16, 2014
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!
healthierkitchen January 20, 2014
I bet so! Please share how it turns out!
Robyn M. December 26, 2013
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.
healthierkitchen December 26, 2013
great idea! Thanks.
dymnyno December 26, 2013
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.
healthierkitchen December 26, 2013
do you use sesame oil?
dymnyno December 26, 2013
Yes, Poke recipe on food52.
inpatskitchen December 23, 2013
I'm definitely making this as soon as I find a good piece of tuna!
healthierkitchen December 23, 2013
that's the hard part! the rest is a quick and easy prep!