This is the best spicy tuna tartare recipe I've ever tried. Serve it as a starter before an elegant meal or as an appetizer with cocktails, like this Coconut Martini, at your next party. The portions below assume this dish as a first course to a multi-course meal. Double the ingredients if you are using it as a main course. It's fast to prepare, gorgeous to look at and super delicious. Spicy tuna tartare would be a fabulous starter for a Japanese-themed dinner party featuring Baked Teriyaki Tofu.
This best spicy tuna tartare recipe was inspired by a the amazing appetizer at the very popular Canyon restaurant in Fort Lauderdale, Florida. A very kind bartender shared it with us during a happy hour last year. He makes it at home all of the time himself! It's super simple, but it's success lies in obtaining the freshest and highest quality tuna you can buy. If you can't get it, don't make this dish! I find that the Horseradish Aioli from Stonewall Kitchen is pretty perfect as it is and I do not feel the need to make my own. But you certainly can.
Ingredients for Best Spicy Tuna Tartare
- sushi-quality fresh raw tuna
- sriracha sauce
- soy sauce
- toasted sesame seed oil
- prepared horseradish aioli (I like Stonewall Kitchen.)
See recipe card for quantities.
Instructions for Best Spicy Tuna Tartare
This recipe is so easy it's almost not a recipe. Using a sharp knife, dice the tuna into ½ squares. In a small bowl, mix the sriracha, soy sauce and sesame oil. Add the tuna to the sauce and toss. Arrange tuna mixture on individual serving plates alongside a dollop of aioli and a half dozen taro chips and serve immediately.
You can dice the tuna and mix the sauce an hour before your guests arrive. Cover both and place in the refrigerator. Mix together when ready to serve.
You can make this spicy tuna tartare appetizer into a great entree by filling the bottom of metal ring molds with a mixture of mashed avocado and lime juice, with the tuna on top for a beautiful "stacked" presentation.
How long will tuna tartare keep?
This is not a recipe that holds well. Eat within an hour of mixing the tuna with the sauce.
Best Spicy Tuna Tartare with Horseradish Aioli
- 6 oz sushi-quality raw tuna
- 2 teaspoon sriracha
- 2 teaspoon soy sauce
- 2 teaspoon toasted sesame seed oil
- 2 TB prepared horseradish aioli, divided (see Note)
- 12 chips taro chips, divided (see Note)
- Using a sharp knife, dice the tuna into ½ squares.
- In a small bowl, mix the sriracha, soy sauce and sesame oil.
- Arrange tuna mixture on individual serving plates alongside a dollop of aioli and a half dozen taro chips and serve immediately.
- Keep tuna and aioli refrigerated until ready to serve.