My husband wears many hats in this family…. he is a playful dad to three boys, an accomplished member of the medical community, a super talented food blog photographer (he’s always been the official Straight to the Hips, Baby photographer!), and an ever-patient husband. The thing that not as many people know about? He is also an excellent cook! This amazing Simple Spicy Tuna Tartare recipe is all his!
The inspiration for this cold appetizer…
I’ve previously written about the cooking moves that impressed me when we were first dating, but he’s always finding new ways to express those talents. He can sear up a mean steak in the Inferno, create an herbaceous Chimichurri or reduce down a wine reduction sauce with aplomb, and he’s always ready to whip up a bowl of Thai Green Curry with whatever is on hand in the fridge. He’s inventive, and flies by the seat of his pants while working in the kitchen… and I’m the lady busy taking measurements! I like to think we balance each other out!
Created on a whim while on vacation, it’s a little bite that packs a big punch! Luscious tuna is joined with just four other simple ingredients (including gochujang, a Korean chili sauce), to make a delicious & quick starter. Serve chilled and pair with your favorite cocktail!This is a mighty little holiday appetizer that will be sure to impress!
What is tuna tartare made of?
Unlike my Seared Tuna with Red Curry Sauce, this is a classic raw tuna recipe idea. Similar to a steakhouse beef tartare, a tuna tartare is made with the freshest raw tuna available at your local seafood market or grocery store. We’ve mixed it with some creamy ripe avocado, scallions, gochujang, mayo, and a little sriracha for a kick. Served on crispy fried wontons or crackers of your choice, this makes for a terrific and healthy holiday appetizer, or cold starter option.
Sushi? Tartare? Is it safe to eat?
Yes! Fresh raw tuna from a reliable source is completely safe to eat, as millions of people can attest to! If properly handled (flash-frozen on the fishing boat, and kept that way until display), raw tuna is not only safe to eat, but absolutely delicious! My advice; get to know the fishmonger at your seafood counter. Ask your local grocer what days their fresh fish comes into stock, or order your tuna loin directly through the fish counter. Only fresh tuna is suitable for this recipe, and it’s well worth the energy!
Fresh tuna should be a bright pink verging on red, and should never smell ‘fishy’. If anything, it should smell like the sea air! High in protein and omega-3 fatty acids, this spicy tuna tartare recipe sashimi is a the perfect choice for a healthy cold appetizer.
Simple Spicy Tuna Tartare
makes 8 ounces
8 ounces fresh, raw tuna
1/4 cup thinly sliced scallions
1 teaspoon mayonaise
1 teaspoon sriracha
1 teaspoon gochujang mayo, or 1/2 tsp gochujang chili. We have this at or local grocery store, but you can find it on Amazon if it’s not available.
crackers or fried wonton chips for serving
Thinly slice 3 scallions and put aside.
Using a sharp knife, trim the tuna into a clean rectangle. Next, slice 1/2-inch thick ‘fillets’ from the larger piece of fish. Taking those ‘fillets’, slice into 1/2-inch wide strips, and then dice up to make ‘cubes’. Add to a small bowl and reserve.
Add the sriracha, mayonnaise, & gochujang to the tuna, along with the sliced scallion. Give a quick stir and let sit for 1 minute to meld the flavors.
Serve on crackers fried wontons, or endive leaves, with thin slices of avocado.
Simple Spicy Tuna Tartare
- 8 ounces fresh raw tuna
- 1/4 cup thinly sliced scallions
- 1 teaspoon mayonaise
- 1 teaspoon sriracha
- 1 teaspoon gochujang mayo or 1/2 tsp gochujang chili. We have this at or local grocery store, but you can find it on Amazon if it’s not available.
- crackers or fried wonton chips for serving
- Thinly slice 3 scallions and put aside.
- Using a sharp knife, trim the tuna into a clean rectangle.
- Next, slice 1/2-inch thick 'fillets' from the larger piece of fish.
- Taking those 'fillets', slice into 1/2-inch wide strips, and then dice up to make 'cubes'. Add to a small bowl and reserve.
- Add the sriracha, mayonnaise, & gochujang to the tuna, along with the sliced scallion. Give a quick stir and let sit for 1 minute to meld the flavors.
- Serve on crackers, fried wontons, or endive leaves, with thin slices of avocado.
Spicy Tuna Tartare! by straighttothehipsbaby on Jumprope.