Spicy Tuna

Overheard shot of an ahi tuna poke bowl, including tuna, avocado, carrots and rice. Chop sticks and a white napkin are next to the bowl.

Flavorful Spicy Tuna loaded with all the Asian flavors you love. Freshly diced tuna is tossed with Sriracha, green onions and sesame oil then topped with sesame seeds and spicy mayo for an added kick of heat.

Course Appetizer, Lunch

Cuisine Asian

Keyword Ahi Tuna, Raw fish, Tuna

Prep Time 10

Total Time 10

Servings Serving

Calories 327kcal

Author Darcey Olson

Cost $15.00

Ingredients

8 oz Sashimi Grade Tuna *Note 1
¼ cup Thinly Sliced Chives *Note 2
3-4 tbsp Sriracha Sauce *Note 3
1 tsp Toasted Sesame Oil
½ tsp Rice Vinegar
2 Tbsp Toasted Sesame Seeds
¼ tsp OPTIONAL: Finely Grated Ginger

SPICY MAYO

2 Tbsp Sriracha Sauce
2 Tbsp Japanese Mayo (*Note 4)

Instructions

Pat the tuna dry with a paper towel and dice into 1/4-1/2" cubes.
In a medium size bowl, add the diced tuna and fold in the chives, Sriracha, sesame oil, and rice vinegar until well combined. Taste and adjust seasonings as needed.
Transfer to servings bowls and top with sesame seeds and a drizzle of spicy mayo. Serve immediately for best texture and flavor.

Notes

Note 1- The best way to find sushi grade fish is to ask a good quality fishmonger-- they can tell you which fish is safe to eat raw and which is not. Make sure to only use sushi-grade fish in this recipe.

Note 2- Sub in 5 stalks of diced green onions if that's what you have on hand.

Note 3- Start with 3 tbsp and increase to 4 if you like it extra spicy.

Note 4 - Sub in regular mayonnaise if you don't have any Japanese mayo.

Nutrition