Spicy Tuna Tartare

A close-up of a poke stack featuring diced raw tuna mixed with a creamy orange sauce, layered over chopped avocado, and topped with black sesame seeds on a white plate.

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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 and bold, with a spicy-creamy kick.

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Prep Time 10

Total Time 10

Servings: 1

Course: Appetizer, Seafood

Cuisine: Japanese

Calories: 436

Ingredients Equipment Method Nutrition Notes

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

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.
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).
Carefully remove the ring and garnish the top with chives and sesame seeds.
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

Notes

Storage: This is a make-it-and-eat-it dish. Once the tuna is dressed and layered with avocado, it doesn't hold, so plan to serve it within minutes of finishing. You can mince the tuna and mix the sauce ahead of time and keep it covered and cold, then assemble right before you sit down.

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