Last reviewed on 2026-05-29 by the Tartare.org editors.

Spicy Tuna Tartare

⏱ Prep: 20 min 🍽 Serves: 4 📊 Difficulty: Easy
Spicy tuna tartare with scallion and sesame on a crisp wonton

This is the punchy, restaurant-style version of tuna tartare: clean diced tuna bound in a glossy chili-sesame dressing, brightened with scallion and a little lime, and spooned onto something crisp. It leans Japanese-fusion rather than strictly traditional, and the heat is yours to dial up or down. The whole thing comes together in about twenty minutes, but it lives or dies on the quality of the fish.

Raw fish is not safe for everyone. Pregnant people, infants and young children, older adults, and anyone immunocompromised should avoid raw fish and other raw animal foods. If you are serving a mixed group, plate a cooked option for anyone in those categories. This recipe is our editorial guidance and does not replace the food-safety rules of your local authority. See our disclaimer.
Freshness & sourcing. Buy tuna intended to be eaten raw from a fishmonger you trust, and tell them it is for tartare. "Sushi-grade" and "sashimi-grade" are marketing terms rather than legally defined standards in most countries, so what matters is provenance, handling, and an unbroken cold chain. Keep the fish on ice from shop to kitchen, use it the same day, and dice it cold. If anything smells sour or ammoniated rather than clean and faintly of the sea, do not use it.

Instructions

  1. Confirm your tuna is fresh and has been kept cold. Pat it dry with paper towel and keep it refrigerated until the last moment.
  2. Place the tuna in the freezer for 10 to 15 minutes to firm it up; cold fish dices far more cleanly.
  3. With a sharp knife, cut the tuna into neat 1/4-inch cubes. Return the diced tuna to a chilled bowl in the refrigerator.
  4. In a separate small bowl, whisk together the mayonnaise, sriracha, sesame oil, soy sauce, and lime juice until smooth and glossy.
  5. Taste the dressing and adjust the sriracha and lime to your preferred heat and acidity.
  6. Gently fold the dressing into the cold tuna, using just enough to coat without crushing the dice.
  7. Fold in most of the scallions, reserving some for garnish. If using avocado, fold it in last and very gently.
  8. Season with a small pinch of salt, then taste a single piece and adjust.
  9. Using a ring mold or a spoon, shape the tartare on chilled plates or directly onto wonton chips and cucumber rounds.
  10. Scatter over the reserved scallion, sesame seeds, and a pinch of togarashi if you want more heat.
  11. Serve immediately while everything is cold and crisp.

Nutrition Information (per serving, estimated)

Calories 210
Protein 22g
Fat 12g
Carbs 3g
Omega-3 0.9g
Vitamin B12 2.0μg

Values are estimates and will vary with the cut of tuna and how much dressing and avocado you add.

Frequently Asked Questions

What kind of tuna should I use for spicy tuna tartare?

Use lean, deep-red tuna such as yellowfin (ahi) or bluefin sold for raw eating. Ask the fishmonger for fish intended to be served raw, choose a firm, clean-smelling piece, and keep it cold from shop to plate.

How spicy is this tartare, and can I adjust it?

At one teaspoon of sriracha it is mild and warming; at two teaspoons plus togarashi it has a clear kick. Start low, taste the dressing before folding it in, and add more chili gradually, since you cannot take heat back out.

Does the tuna need to be sushi-grade?

You want tuna sold and handled for raw consumption, but be aware that "sushi-grade" is a marketing term, not a regulated standard in most countries. Provenance, careful handling, and an unbroken cold chain matter more than the label on the package.

Can I make spicy tuna tartare ahead of time?

It is best assembled just before serving. You can dice the tuna and mix the dressing separately up to a couple of hours ahead and keep both cold, but combine them at the last minute and do not save leftovers.

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