Spicy Tuna Taco* Recipe

Prepare tuna

Keep bluefin tuna very cold. Trim any sinew, then use a sharp knife to finely dice the tuna into roughly 1/8- to 1/4-inch pieces. Place diced tuna in a chilled bowl.

Mix flavor base

In a small bowl combine 3 tablespoons mayonnaise, 2 tablespoons Sriracha, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 tablespoon fresh lime juice, toasted sesame seeds, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk until smooth and balanced — adjust Sriracha to taste if you want milder or hotter.

Combine

Add the sauce to the diced tuna along with the white parts of the sliced scallions (reserve green parts for garnish). Gently fold with a rubber spatula until evenly coated. Refrigerate the mixture for 10–15 minutes to let flavors meld; keep chilled until assembly.

Make the drizzle by whisking 1/2 cup mayonnaise with 2 teaspoons Sriracha and 1/2 teaspoon rice vinegar (or lime juice). Add 1 teaspoon water if too thick and season with 1/8 teaspoon salt. Transfer to a squeeze bottle or small piping bag for neat drizzling.

Warm tortillas

Warm the tortillas in a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred, or wrap in foil and heat in a 300°F oven for 8–10 minutes. Lightly brush or wipe with 1 teaspoon butter or neutral oil if desired for extra flavor.

Build each taco

Lay a warm tortilla flat. Add approximately 1 to 1 1/4 ounces (about 2 tablespoons) of microgreens or shredded lettuce as a bed. Spoon 1 to 1.5 ounces of the spicy tuna onto the greens (about heaping 2 tablespoons).

Top each taco with a small spoonful (approx. 1/2 teaspoon) of tobiko or masago, a drizzle of the sriracha mayo, a few thin slices of jalapeño if using, and a sprinkle of reserved scallion greens and cilantro leaves. Repeat to make 8 tacos total.

Serve immediately with lime wedges on the side for squeezing over tacos.

Plate tacos on a warmed tray or board. Garnish with extra tobiko scattered between tacos for visual pop and offer additional Sriracha mayo on the side. Keep chilled if any longer than 10 minutes; consume promptly because of raw tuna.