Easy Spicy Tuna Tartare Recipe | A Quick & Flavorful Appetizer

It might sound ridiculous thinking back on it, but I didn’t try sushi until my late twenties! Can I be honest? I was slightly intimidated by the bold flavors of ginger and soy sauce, the bright pink of raw salmon, and the tangy rice vinegar mixture found in classic Makimaki rolls. It wasn’t until I met my husband at the ripe old age of 25, that I was introduced to the world of high quality cuts of ahi tuna and the beautiful playfulness of a traditional tuna & avocado roll. I fell in love with this healthy Japanese delicacy. Now, I revel in Sriracha sauce and dive into any tuna and avocado stack I can get my hands on! It’s really thanks to my husband (a fantastic cook in his own right) that this recipe for Spicy Tuna Tartare came to be on my blog!

What is tuna tartare made of?

Unlike my Seared Tuna with Red Curry Sauce, this tuna recipe is served raw. Similar to a steakhouse beef tartare, it’s super important that the tartare be made with the freshest tuna available from your local seafood market or grocery store. Fresh tuna should taste like the sea; clean, a little bit saline, and never fishy. I’ve mixed it with some creamy ripe avocado, scallions, gochujang, mayo, and a little sriracha for a kick. Served on crispy fried wontons or crunchy crackers of your choice, this is one of my favorite choices in my library of tuna recipes!

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! Fresh tuna should be a bright pink verging on red, and should never smell ‘fishy’. If anything, it should smell like the sea air! The look and texture of the loin should be firm, not squishy, and shiny. 

Crafting the Perfect Tuna Tartare Recipe

It all starts with the fish! High in protein and omega-3 fatty acids, fresh tuna loin is a the perfect choice for this type of tuna recipe. My advice; get to know the fishmonger at your seafood counter. Ask your local seafood counter what days their fresh fish comes into stock, or order your tuna loin directly through the fishmonger. Only fresh tuna is suitable for this recipe, and it’s well worth the energy!

Ingredients you’ll need for spicy tuna tartare

• High-quality fresh tuna loin (ensure you place the tuna in the fridge immediately after purchase, to maintain its freshness)
• Green scallions
• Mayonnaise
• Sriracha
• Gochujang mayo or Gochujang chili
• Fresh ripe avocado
• Crackers or fried wonton chips for serving

Demystifying Sushi-Grade Ahi Tuna

In the food world, there’s a lot of buzz around “sushi-grade” when it comes to fish, and ahi tuna is no exception. While the term “sushi-grade” might evoke images of an exclusive, premium-quality tuna, it’s not an official or legally regulated classification. The term itself is more of a marketing strategy evoking quality and safety for raw consumption. Fishmongers apply this label to their top-tier fish—which often has the highest fat content and most marbling. For ahi tuna, that luxurious, melt-in-your-mouth texture signals a top-grade choice that makes it a stellar option for a snack or integrated into an elevated appetizer like tuna tartare.

What is sushi-grade ahi tuna, anyways?

Now, when I say sushi-grade, it’s really about the process just after harvesting. Fresh Ahi tuna packaged under this term, has been swiftly frozen at sea, or shortly after being caught. The freezing process is critical for freshness! It helps to kill off any potential parasites, and makes the fish safe to consume raw or in sashimi form. Sushi-grade really means that all safety standards have been followed to enjoy eating raw, which, when analyzed, shows a commitment to handling data around seafood consumption with utmost care.

Where to find the best fresh ahi tuna?

My best advice? Get friendly with your local fishmonger—they’re hook you up with the freshest fish in town, and they can be your best resource for ensuring that your Spicy Tuna Tartare is as fresh as it is delicious. Invest in quality ingredients and serve your dish with ocean-inspired flair and confidence—your guests will be wowed by the elegant simplicity of this dish.

Serving Suggestions and Wine Pairings

This recipe is very flexible in terms of presentation and serving. If you wanted a more upscale plating, you can create several tuna tartare stacks with a circular mold, instead of the more casual plating I chose. You can also add extra garnish for that finishing touch! Finely minced fresh cucumber is a gorgeous pop of flavor and color. Zippy ginger oil is also a great add on if you want to amp up the beauty and freshness of the fish as well! 

For wines, a Sauvignon Blanc would do the trick; its acidity will complement the richness of the tuna and avocado. A Grüner Veltliner from Austria, another white wine with high acidity, would be a refreshing palate cleanser alongside the dish. Sparkling Rosé from France is another excellent match due to its high acidity and effervescence, complementing a variety of food, including the spice in the tuna dish.

What to serve with tuna tartare: complementary dishes

When planning a menu that features Spicy Tuna Tartare, striking the right balance of complimentary flavors is key to creating a harmonious menu. Here are some cocktail and main dish suggestions.

• A light Green Tea & Gin Sour pairs beautifully with the fresh flavors of the fish.
• Japanese style spicy pickled cucumbers with sesame seeds and rice wine vinegar, will add a tart bite to your meal.
• Finish the menu with a delicate and creamy Green Thai Basil and Lime Ice Cream with roasted peanuts and a drizzle of dark chocolate sauce.

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Simple Spicy Tuna Tartare

makes 8 ounces

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Ingredients

• 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.
• 1 ripe avocado
• crackers or fried wonton chips for serving

Preparation

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. Take those ‘fillets’ and slice into 1/2-inch wide strips. After slicing, then dice them 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.

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