If you’ve never made spicy tuna tartare at home, this is the recipe that will get you hooked.
Restaurant-Style Spicy Tuna Tartare is one of those dishes that looks ultra-fancy but comes together in minutes – no reservation needed. It’s bold, fresh, and creamy with just the right amount of heat. And when you pair it with crispy rice, butter lettuce, or crunchy seaweed snacks, it turns into a light and satisfying meal or show-stopping appetizer.
It’s inspired by the kind of tartare you’d get at a trendy sushi bar, but made The Flexible Chef way! It’s simple, fast, and totally flexible. I use sashimi-grade tuna, which gets finely diced and mixed with a spicy sriracha mayo, green onions, jalapeños, and a splash of sesame oil for that umami depth.
If you want to keep it low-carb, spoon the mixture into butter lettuce cups. Serving a crowd? Lay out seaweed snack squares and let guests build their own. Craving that restaurant crunch? Make crispy rice in the air fryer (or stovetop) and serve on the side. However you serve it, every bite is rich, spicy, and full of texture.
✨ Flexible Tip: Don’t have tuna? Swap in diced sushi-grade salmon or even cooked shrimp. Want more crunch? Add chopped cucumber or crushed sesame crackers on top. You can also prep the tuna mix ahead of time and store it in the fridge for up to a day—just assemble when you’re ready to serve.
This spicy tuna tartare is proof that a few fresh ingredients (and a good drizzle of sriracha) can go a long way.
Restaurant-Style Spicy Tuna Tartare
Ingredients
For the Spicy Tuna Tartare
- 1 cup Sashimi-Grade Tuna finely diced
- 1 1/2 tbsp Mayonnaise
- 1-2 tsp Sriracha (adjust to taste)
- 1 Green Onion finely chopped
- 1 sml Jalapeño finely chopped
- Seaweed Snack Squares or Nori Sheets cut into small rectangles
- Butter Lettuce Leaves rinsed and dried
- Sesame Oil or Avocado Oil optional for added flavor
For the Crispy Rice (optional)
- 1 cup Cooked Sushi Rice
- 1-2 tsp Soy Sauce
- 1 tsp Neutral Oil (like avocado or vegetable oil)
- Air fryer or pan for crisping
Instructions
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Prep the Tuna Mixture: Finely dice the sashimi-grade tuna and place it in a mixing bowl. Add mayonnaise, sriracha (start with 1 teaspoon and adjust to taste), chopped green onion, and finely chopped jalapeño. Drizzle with a splash of sesame oil if using. Gently mix until well combined. Cover and refrigerate while you prep the rest.
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Make the Crispy Rice (Optional):
If you're serving with crispy rice, press cooked sushi rice into a flat layer on a parchment-lined tray. Chill for 10-15 minutes to firm up. Cut into small squares.
Air Fryer Method: Lightly spray or brush rice squares with oil and air fry at 400°F for 10-12 minutes, flipping halfway, until golden and crispy.
Stovetop Method: Heat neutral oil in a skillet over medium-high heat. Pan-fry rice squares for 2-3 minutes per side until golden and crisp. Drain on paper towels and sprinkle with a little soy sauce.
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Assemble Your Tartare: Spoon the spicy tuna mixture onto your chosen base - crispy rice squares, butter lettuce leaves, or seaweed snacks. Top with extra green onions, a drizzle of sriracha, or sesame seeds if desired.
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Serve and Enjoy: Serve immediately for the best flavor and texture. This makes a perfect light meal, appetizer, or build-your-own party platter.
Fresh, spicy, and ultra-flexible—this tuna tartare can be wrapped, rolled, or scooped depending on your vibe.
