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
Serves: 6 as an appetizer or hors d”oeuvre
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Photo by James Ransom
/615c5243-b271-482b-bf9e-dbf57ff84942--tuna_tartare_001.JPG "Spicy Tuna Tartare 2")
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0Spicy Tuna Tartare
Print RecipeIngredients
- 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
Instructions
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.
This recipe is a Community Pick!
This recipe was entered in the contest for Your Best Hors d’Oeuvre
This recipe was entered in the contest for Your Best Spicy Recipe
This recipe was entered in the contest for Your Best Dish in the Raw
This recipe was entered in the contest for Your Best Dip
