Spicy Tuna Tartare

This Spicy Tuna Tartare is a quick, flavor-packed riff on the classic. Sushi-grade tuna is mixed with creamy Kewpie, spicy sriracha, and citrusy yuzu kosho, then layered with diced avocado and garnished with scallions and sesame seeds. Bright, bold, and craveable.

Why You'll Love Spicy Tuna Tartare❤️

This spicy tuna tartare hits every craveable note-creamy, punchy, fresh, and just the right amount of heat. The combo of Kewpie, sriracha, and yuzu kosho gives it a signature umami depth, while the avocado cools it all down. Elegant enough for a dinner party, easy enough for a weeknight win.

Tips and Tricks

• Use super cold tuna: Pop it in the freezer for 10 minutes before mincing for easier handling and clean cuts.
• Go gentle on the mix: Stir just until combined to keep the tuna texture intact-don't mash it.
• Ring mold = restaurant vibes: Use a plating ring to layer the tartare and avocado cleanly for a composed, pro-level presentation.

Variations

• Make it a poke bowl: Serve the tartare over sushi rice with cucumbers and pickled ginger for a heartier meal.
• Add crunch: Sprinkle crushed wonton strips or crispy shallots on top for texture.
• Switch proteins: Try it with salmon, hamachi, or even chopped cooked shrimp.

Substitutions

• Yuzu kosho: Mix a little lime zest with chili crisp for a quick DIY alternative.
• Kewpie mayo: Sub regular mayo with a splash of rice vinegar and a pinch of sugar.
• Tamari: Use low-sodium soy sauce if you don't need it to be gluten-free.

Best Served With

• Wonton crisps or rice crackers
• A dry Riesling or crisp rosé
• Seaweed salad or marinated cucumbers
• Cold soba noodles tossed in sesame oil

How to Store Leftovers

• This dish is best served immediately, but if needed, you can store it in an airtight container in the fridge for up to 4 hours.
• Keep the avocado separate to prevent browning, and re-layer just before serving.

Common Questions

Spicy Tuna Tartare

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This Spicy Tuna Tartare is a quick, flavor-packed riff on the classic. Sushi-grade tuna is mixed with creamy Kewpie, spicy sriracha, and citrusy yuzu kosho, then layered with diced avocado and garnished with scallions and sesame seeds. Bright, bold, and craveable.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: Appetizer, Seafood

Cuisine: Japanese

Calories: 436

Ingredients Equipment Method Nutrition

Ingredients

  

• 4 oz tuna sushi grade, minced
• 3 scallions thinly sliced
• ½ tablespoon sriracha
• 2 tablespoon Kewpie mayo
• 1 teaspoon yuzu kosho
• 1 avocado diced
• Tamari to taste
• Chives thinly sliced, for garnish
• Sesame seeds for garnish

Equipment

• Chefs knife
• Spoon or offset spatula
• Plating ring or biscuit cutter
• Small mixing bowl
• Cutting board

Method

 

1. In a mixing bowl, combine the minced tuna, sliced scallions, sriracha, Kewpie mayo, and yuzu kosho. Mix gently to incorporate. Taste and add a splash of tamari if needed for salt.
2. Using a plating ring, layer the tartare and diced avocado in alternating layers (starting with tuna on the bottom and finishing with avocado on top).
3. Carefully remove the ring and garnish the top with chives and sesame seeds.
4. Serve immediately.

Nutrition

Calories: 436kcalCarbohydrates: 20gProtein: 26gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 41mgSodium: 440mgPotassium: 1283mgFiber: 14gSugar: 2gVitamin A: 728IUVitamin C: 32mgCalcium: 71mgIron: 4mg

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