Spicy Tuna Recipe

Ingredients

• 227 g (8 oz)sashimi-grade tuna, cut into 1.25 cm (½-inch) cubes
• 22.5 ml (1½ tbsp)Sriracha
• 2.5 ml (½ tsp)chilli oil
• to tastesea salt
• 7.5 ml (1½ tsp)masago (capelin roe)
• 3 smallspring onions, thinly sliced, white and green parts separated
• 5 ml (1 tsp)sesame seeds, preferably toasted
• 30 ml (2 tbsp)Japanese mayonnaise, preferably Kewpie
• 10 ml (2 tsp), or more to tasteSriracha

Instructions

1. 1

   Mix the seasonings

   In a medium bowl, stir together 22.5 ml (1½ tbsp) Sriracha, the chilli oil and a pinch of sea salt. Add the diced tuna and gently toss to coat.

2. 2

   Add the garnishes

   Add the masago, the white parts of the spring onions and the sesame seeds to the tuna. Mix gently to combine.

3. 3

   Chill the tuna

   Cover the bowl and refrigerate for 30 minutes if you have time; this step is optional but gives the flavours time to mingle.

4. 4

   Make spicy mayonnaise

   Meanwhile, whisk the mayonnaise with 10 ml (2 tsp) Sriracha in a small bowl. Taste and add more Sriracha if you want it hotter.

5. 5

   Finish and serve

   Drizzle the spicy mayonnaise over the tuna mixture and serve.

What is spicy tuna?

Spicy tuna is a sushi-style preparation of raw tuna dressed with chilli and savoury seasonings. It is associated with Japanese-influenced sushi cooking, where seasoned fish is used in rolls, hand rolls and bowls.

This version keeps the tuna in small cubes and pairs Sriracha and chilli oil with masago and sesame. A separate Sriracha mayonnaise adds a creamy, adjustable finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 91 calories, 13g protein, 1g carbs, 4g fat.

The tuna provides most of the protein, while the mayonnaise and chilli oil contribute most of the fat; the Sriracha and small amount of masago contribute some carbohydrate. For a more rounded plate, serve the tuna with rice and vegetables.

Choosing and preparing the tuna

Tuna: Use fish sold for raw consumption and keep it chilled until you are ready to prepare it. The recipe suggests dicing it while partly frozen, which can make neat cubes easier to cut.

Cut: Aim for evenly sized cubes of about 1.25 cm so the seasonings coat them consistently. Use a clean knife and board, and avoid leaving the fish at room temperature.

Building the flavour

Chilli base: Stir the Sriracha, chilli oil and a pinch of salt together before adding the tuna. This helps distribute the spicy seasoning without having to mix the fish vigorously.

Masago and sesame: Fold these in with the white parts of the spring onions after coating the tuna. Handle the mixture gently to keep the cubes intact.

Keeping the texture right

Gentle mixing: Toss just enough to coat the tuna and combine the additions. Overmixing can break up the cubes and make the mixture less distinct.

Chilling: The suggested 30-minute rest is optional. Keep the bowl covered in the fridge during this time, then serve it cold.

Adjusting the heat

Tuna mixture: The Sriracha and chilli oil season the fish directly, so start with the listed quantities and taste only if you are comfortable tasting raw fish.

Mayonnaise: Add the second measure of Sriracha gradually and adjust to taste. Keeping the spicy mayo separate until serving lets each person choose how much to use.

Ways to serve it

Sushi: Spoon the tuna into sushi rolls or hand rolls, adding rice and other fillings as desired. The sliced green parts of the spring onions make a fresh finishing garnish.

Bowl or appetiser: Serve it as part of a sushi bowl or offer it as an appetiser. Keep any rice, vegetables or other accompaniments separate until serving.

Recipe notes & tips

• If the tuna is very soft, briefly firm it in the freezer before dicing.
• Separate the white and green parts of the spring onions so the whites mix in and the greens can be used as a garnish.
• Use toasted sesame seeds for a more pronounced toasted aroma.
• Add the extra Sriracha to the mayonnaise a little at a time.
• Keep the tuna covered and refrigerated while you prepare the other components.

Variations

• More sesame: Use a mixture of black and white sesame seeds as in the source recipe.
• Milder finish: Reduce the Sriracha in the mayonnaise and serve extra on the side.
• Extra spring onion: Scatter the green slices over the finished tuna for a fresher, sharper garnish.
• Hand rolls: Spoon the tuna into nori sheets with rice just before serving.
• Sushi bowl: Serve over rice with your preferred bowl accompaniments.

Common mistakes to avoid

• Warm tuna: Keep it refrigerated until preparation and return it to the fridge if you are not serving it straight away.
• Ragged cubes: Dice the tuna while partly frozen so it is easier to cut neatly.
• Overmixing: Fold the tuna gently with the seasonings to avoid breaking up the cubes.
• Too much heat: Add the Sriracha to the mayonnaise gradually and taste as you go.
• Skipping the cover: Cover the bowl during chilling to protect the tuna and prevent it absorbing other fridge smells.

How to store

Because this dish contains raw fish, prepare it close to serving time and keep it covered in the fridge. Do not leave it at room temperature for extended periods; discard leftovers promptly rather than reheating.

Frequently asked questions