Ingredients:

  • 8 oz Sushi/Sashimi Grade Tuna (Ahi/Yellowfin recommended)
  • 1/4 tsp Fine Sea Salt
  • 3 Tbsp Japanese Mayonnaise (Kewpie recommended)
  • 1 - 2 Tbsp Sriracha Hot Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Low Sodium Soy Sauce
  • 1/2 tsp Rice Vinegar
  • 2 large Spring Onion (Scallions), thinly sliced
  • 1/2 tsp Black Sesame Seeds
  • Pinch Togarashi (optional, for garnish)

Instructions:

  1. Pat the tuna block completely dry using paper towels. This improves texture and handling before dicing.
  2. Using a very sharp knife, cut the tuna into small, uniform cubes, roughly 1/4 inch (6mm) in size. Place the diced tuna into a medium bowl and gently sprinkle with the fine sea salt. Set aside.
  3. In a separate, small bowl, whisk together the Japanese mayonnaise, Sriracha, toasted sesame oil, soy sauce, and rice vinegar until the mixture is completely smooth and emulsified. Taste the sauce and adjust the Sriracha or rice vinegar if needed for preferred heat or acidity.
  4. Add the prepared spicy sauce to the bowl of diced tuna. Add the sliced spring onions (reserving a few green slices for garnish) and the black sesame seeds.
  5. Using a rubber spatula, gently fold the sauce into the tuna until the fish is evenly coated. Avoid vigorous mixing, which can bruise the tuna.
  6. Cover the bowl tightly and refrigerate for a minimum of 15 minutes. This chilling time is essential for the flavors to meld and for the tuna mixture to firm up slightly.
  7. Remove the Spicy Tuna mixture from the fridge just before serving. Plate neatly (using a ring mold if desired for tartare) and garnish with the reserved spring onion greens and a pinch of Togarashi (if using).