Spicy Ahi Tuna Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch cubes; place the cubes in a chilled bowl.

Thinly slice the green onions and finely dice the red onion. Add both to the bowl with tuna along with toasted sesame seeds and chopped cilantro. Keep chilled while preparing the marinade.

In a separate small bowl whisk together soy sauce, sesame oil, rice vinegar, sriracha, mayonnaise, honey, lime juice, grated ginger, and minced garlic until smooth and emulsified. Taste and adjust: add more sriracha for heat or more honey for sweetness.

Pour about three-quarters of the marinade over the cubed tuna and gently toss with a rubber spatula to coat evenly, being careful not to mash the fish. Reserve the remaining marinade to drizzle when serving. Let the tuna marinate in the refrigerator for 5–15 minutes (do not exceed 30 minutes to preserve texture).

Halve the avocado, remove the pit and scoop the flesh into a bowl. Mash lightly with a fork leaving some chunks for texture.

Stir in the sriracha, lime juice, salt, and black pepper until combined. Taste and adjust seasoning. If you prefer a thinner sauce for drizzling, add a few drops of water or lime juice and stir to loosen.

If serving over rice, divide 2 cups cooked short-grain rice (or 2 cups mixed greens) between two bowls. Spoon the marinated tuna over the rice or salad.

Top each bowl with a generous dollop (about 2–3 tbsp) of the avocado sriracha. Drizzle the reserved marinade over the tuna, and add an extra small drizzle of sriracha if desired.

Garnish with crispy wonton strips or chips for crunch, a sprinkle of furikake, additional toasted sesame seeds if desired, and lime wedges on the side. Serve immediately.