Spicy Tuna Tacos Recipe

Prepare Tuna

Pat the bluefin tuna dry with paper towels. Trim any sinew and cut the tuna into small dice about 1/4 inch (for a tartare-style filling) or into 1/2-inch cubes if you prefer a chunkier texture.

Make Marinade

In a medium bowl combine soy sauce, sesame oil, fresh lime juice, Sriracha, rice vinegar, kosher salt, and black pepper. Whisk until combined.

Marinate Tuna

Add the diced tuna to the marinade and gently toss to coat. Let rest at room temperature for 5 minutes, or refrigerate for up to 15 minutes if you prefer a cooler filling. Do not marinate longer than 20 minutes to avoid breaking down the fish texture.

Make Sriracha Mayo

In a small bowl mix the mayonnaise, Sriracha (1 Tbsp), and lime zest until smooth. Taste and adjust heat by adding more Sriracha if desired. Transfer to a squeeze bottle or small bowl for assembly.

Prepare Finishers

Thinly slice the scallions on a bias, separate whites and greens if you want different textures. Measure out the tobiko and lightly toast the sesame seeds in a dry skillet for 1–2 minutes until fragrant, stirring constantly.

Combine Tuna with Some Mayo (optional)

If you want a creamier filling, reserve 1–2 tablespoons of the prepared Sriracha mayo and fold it gently into the marinated tuna. This is optional — otherwise keep the mayo separate for drizzling.

Warm Tortillas

Heat a large skillet over medium-high heat. Lightly brush each tortilla with a thin film of neutral oil and warm in the skillet for 20–30 seconds per side until pliable and slightly browned in spots. Keep warm wrapped in a clean towel.

Assemble Tacos

Lay a tortilla on a work surface. If using, place one butter lettuce leaf inside. Spoon about 1.25 oz (roughly 2 Tbsp) of the marinated tuna into the center of each tortilla. Drizzle 1 tsp of Sriracha mayo over the tuna. Spoon about 1/2 tsp tobiko on top of each taco. Sprinkle with sliced scallions (about 1 tsp per taco) and a pinch of toasted sesame seeds. Finish with microgreens or cilantro as desired.

Serve

Serve immediately with lime wedges on the side. Advise guests to squeeze lime over the tacos just before eating. Leftover marinated tuna should be refrigerated and consumed within 24 hours.