Spicy Tuna Recipe

Prep Tuna

Keep tuna cold until ready. Pat the sushi-grade tuna dry with paper towels and finely dice into small, uniform pieces (about 1/4 inch). Place diced tuna in a chilled bowl.

Add the mayonnaise, sriracha, sesame oil and soy sauce to the diced tuna. Stir gently to combine until the tuna is evenly coated. Do not overmix — you want the fish to retain texture.

Fold in the finely sliced scallions, chiffonade shiso leaves, minced jalapeño, and toasted sesame seeds. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust heat or salt as needed. If you prefer a brighter profile, stir in up to 1/2 tsp rice vinegar (optional). Chill briefly (5–10 minutes) while preparing avocado to let flavors meld.

Halve the avocado, remove the pit and scoop the flesh into a small bowl. Add 1 tsp fresh lime juice and gently mash with a fork until mostly smooth but slightly chunky.

To assemble individual portions: place about 1 to 1.5 tbsp mashed avocado onto each wonton chip or cracker. Top with 1 to 2 tbsp of the spicy tuna mixture, pressing lightly so it sits securely.

Alternatively, for a plated presentation: spread the mashed avocado in a 6-inch ring (use a round cutter if available) and mound the spicy tuna in the center, garnish with microgreens or extra shiso and a sprinkle of furikake or toasted nori flakes.

Garnish each piece with an extra sliver of jalapeño or a small shiso leaf if desired. Drizzle a few drops of sesame oil or a light brush of soy for added sheen if serving immediately.

Serve immediately to keep the crackers/wontons crisp. Leftover tuna mixture can be kept covered in the refrigerator up to 24 hours but is best eaten the same day.