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You are here: Home / All Recipes / Spicy Tuna Tartare

Spicy Tuna Tartare

It’s not Japanese but Japanese-American having been invented by a Japanese chef in California in the 1980s. Since then, so many variations of the dish have come out, some more exciting than others.

Lifting a piece of tuna tartare with chopsticks

There’s tuna and there’s sushi-grade tuna. The latter is more expensive because it is cut from a portion of the fish with the least ligaments. Get the freshest and best quality tuna. This is a raw fish dish and you do not want to take the risk of food poisoning commonly associated with not-too-fresh seafood.

Spicy Tuna Tartare

Recipe by Connie Veneracion
In our spicy tuna tartare recipe, tempura scraps were tossed in for textural contrast. After all, a light crunch is highly irresistible.
Tip: It is easier to slice chilled (not frozen tuna) because it is firm and, hence, the less chances of the fish flesh falling apart.
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer, Snack
Cuisine Asian Fusion
Servings 4 people
Home recipe for tuna tartare
Print Recipe

Ingredients
  

  • 200 grams sushi-grade tuna chilled (see notes after the recipe)
  • ½ cup tempura scraps available in Japanese groceries
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons finely sliced scallions

Spicy sauce

  • 2 tablespoons Japanese mayonnaise
  • 2 tablespoons chili sauce (Sriracha was used here)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame seed oil

Instructions
 

  • Pat the tuna dry with a kitchen towel.
  • Cut the tuna into half-inch cubes.
  • Toss the tuna cubes with the tempura scraps, sesame seeds and scallions.
  • Stir together all the ingredients for the sauce.
  • Pour the sauce over the tuna mixture and toss lightly until evenly distributed.
  • Serve your spicy tuna tartare at once.
Keyword Tuna
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Published: February 4, 2021 • Last modified: August 3, 2021 ♥ All Recipes, Fusion, Seafood, Snacks
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