Spicy Tuna Tartare


Spicy Tuna Tartare
Prep time
Total time
  • 1 tbs. shallots, diced
  • 3 tbs. sriracha sauce
  • 2 tbs. mayonnaise
  • 1 tbs. honey
  • 1½ tsp. sesame oil
  • 1 tsp. soy sauce
  • 2 tsp. wasabi powder (adjust to taste)
  • ½ lb. sushi-grade tuna
  • 1 avocado
  • 1 fresh lime
  • ¼ cup cucumber, chopped
  • ¼ cup tomatoes, chopped
  • 1 jalapeño, finely diced
  • salt and pepper to taste
  • garnish with sesame seeds
  1. Place the fresh, sushi-grade tuna into the freezer for a few minutes. This will keep the tuna cold during prep and make it easier to cut.
  2. In a medium mixing bowl, combine the shallots, sriracha, mayonnaise, honey, sesame oil, soy sauce, and wasabi powder. Salt and pepper to taste. Mix well and place into the fridge to keep cold.
  3. Chop the avocado into small to medium pieces. You don't want to chop the avocado into such small pieces that it turns into mush, but you don't want large chunks either. Add to a small mixing bowl and add fresh lime juice to keep from browning. For extra spiciness, add finely diced jalapeño. Salt and pepper to taste. Place into the fridge to keep cold.
  4. Remove the tuna from the freezer and chop into small to medium pieces. I like the texture of the tuna, so I cut my pieces a little larger. Add the spicy sauce from the fridge and mix gently.
  5. Using a stainless steel ring, spoon a bit of the avocado mixture onto the plate to make the first layer. Press gently down on the avocado with a spoon to make sure it holds its shape. Then, add a small layer of chopped cucumber and tomatoes. Finally, add a large layer of the spicy tuna. Remove the ring and garnish with cucumber, tomato, and sesame seeds.
  6. Serve immediately.
Since the tuna is served raw, make sure to keep all of the ingredients cold. I even place the serving plates into the fridge before use. If your tuna smells fishy, it is not fresh. Also, make sure your hands and work surface are impeccably clean, so no bacteria is transferred to the tuna.