Spicy Tuna

What Makes This Spicy Tuna So Dang Tasty

Seriously: it’s so, so good. Here’s why:

• The sushi-grade tuna. You can’t just use any old tuna for this recipe (and definitely don’t think about popping open a can). The key to making this dish shine is using high-quality, sushi-grade tuna. This type of tuna is incredibly fresh and has a silky texture that really elevates the recipe.
• The complex and creamy sauce. Toasty sesame oil, tangy rice vinegar, garlic and ginger for punch, the sriracha for heat, all mixed into creamy Japanese mayo—it all works together to create layers of flavor, so this tuna isn’t JUST spicy.
• The crunchy topping. Toasted sesame seeds add a delightful, subtle crunch to every bite, while green onions give a crisp, fresh finish. It’s the perfect contrast to the tuna!

What You’ll Need

Here’s everything you’ll need to make this delicious spicy tuna. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Ahi tuna – Sushi-grade tuna is a must. Make sure it’s fresh and sourced from a fishmonger you trust.
• Kewpie Japanese mayo – It literally has an adorable little Kewpie doll on the packaging! This mayo has a richer flavor and silkier texture than American mayo because it’s made only with yolks.
• Sriracha – Feel free to adjust the amount to your taste buds. 
• Garlic and ginger – Two flavor powerhouses in Asian cuisine. Don’t swap in dried! You really need fresh for that big flavor.
• Tamari – You can use low-sodium soy sauce if you’re not gluten-free, or swap in liquid or coconut aminos. 
• Sesame oil – Use toasted sesame oil for extra flavor.  
• Rice wine vinegar – This may also be labeled as rice vinegar; it’s the same thing.
• Sesame seeds – I use a combination of white and black.
• Green onion – Adds freshness and color.

How to Make Spicy Tuna

Making spicy tuna at home is quick and easy!

• Cut the tuna. Use a sharp knife to cut the tuna into quarter-inch cubes.
• Dress it. Toss the tuna with the rest of the ingredients.
• Serve. Garnish with additional sesame seeds and/or green onions and serve as desired.

Tips and Variations

With such a simple recipe, there’s not a whole lot more to say! But here are a few pointers and ways to switch it up.

• Add another “spicy.” Sriracha provides the heat in this spicy tuna, but you can use gochujang, sambal oelek, or another spicy chili sauce for a different flavor profile.
• Adjust the size of the tuna. You can cut bigger cubes for appetizers or adding to meal bowls, or mince the tuna smaller if you’d like.
• Add some crunch. Chopped cucumbers, diced bell peppers, or shredded carrots are all great additions to give this dish some added texture and color.

Serving Suggestions

Here are some of my favorite ways to enjoy this spicy tuna!

• Pair it with fresh greens. Serve the spicy tuna mixture over a bed of mixed greens and top with a light drizzle of Sesame Ginger Dressing.
• Serve it as an appetizer.  Spoon it onto cucumber rounds or stuff it into homemade sushi rolls. (Use this Stacked California Sushi Roll for inspiration!)
• Add it to avocado toast. Elevate your Avocado Toast with a generous scoop of spicy tuna and sprinkle with sesame seeds on top.
• Try it in a poke bowl. Replace traditional raw fish with spicy tuna.
• Do a deconstructed sushi bowl. Fill a bowl with sushi rice, cucumbers and carrots, spicy tuna, crumbled nori, and other sushi ingredients.

How to Store

This spicy tuna is best eaten within a day because it’s made with fresh, raw tuna. And because it’s made with mayo, it should not be frozen either; mayo separates when frozen and thawed.

More Tuna Recipes

• Ahi Tuna Poke Nachos
• Tuna Poke Bowl
• Tuna Salad Stuffed Avocado