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Spicy Tuna Tartar Recipe

Name: Sakeba Asian Pub & Grills Spicy Tuna Tartar Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 10 oz sushi-grade ahi tuna (diced); 2 tbsp green onions (thinly sliced, white and light green parts separated); 1 tsp sesame oil; 1 tbs soy sauce (low sodium preferred); 1 tsp rice vinegar; 1 tsp toasted sesame seeds; 2 tbsp tobiko (flying fish roe); 3 tbsp Japanese mayonnaise (eg Kewpie); 1 tsp sriracha; 1 tsp chili oil (optional, for extra heat); 1 tsp lime juice; 1 cup short-grain sushi rice (cooked and slightly cooled); 1 tsp rice vinegar (for rice seasoning); 1 cup fried tempura flakes (crispy panko or tenkasu); 1 cup ripe avocado (diced); 2 tbsp eel sauce (unagi sauce); 2 sheets toasted nori strips (optional); 2 tbsp microgreens or cilantro (for garnish); 2 to taste fresh lime wedges; 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper

Inspired by Sakeba Asian Pub & Grill

Time30m

Serves4

spicy tuna, crunch, tobiko, avocado, sushi rice, spicy mayo, eel sauce

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Ingredients

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Tuna Tartar

10 oz sushi-grade ahi tuna (diced)

2 tbsp green onions (thinly sliced, white and light green parts separated)

1 tsp Toasted sesame oil

1 tbs soy sauce (low sodium preferred)

1 tsp Rice vinegar

1 tsp toasted sesame seeds

2 tbsp tobiko (flying fish roe)

Spicy Mayo

3 tbsp Japanese mayonnaise (eg Kewpie)

1 tsp sriracha

1 tsp chili oil (optional, for extra heat)

1 tsp ReaLime juice

Crunch & Rice Base

1 cup short-grain sushi rice (cooked and slightly cooled)

1 tsp rice vinegar (for rice seasoning)

1 cup fried tempura flakes (crispy panko or tenkasu)

Avocado & Garnishes

1 cup ripe avocado (diced)

2 tbsp eel sauce (unagi sauce)

2 sheets toasted nori strips (optional)

2 tbsp microgreens or cilantro (for garnish)

2 to taste fresh lime wedges

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Method

Tuna Tartar

Prepare tuna

Keep the sushi-grade tuna cold. Trim any sinew and dice into small uniform 1/4-inch cubes. Place in a chilled bowl.

Add 1 tablespoon thinly sliced green onion (reserve remaining for garnish), 1 teaspoon toasted sesame oil, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon toasted sesame seeds to the diced tuna. Gently fold to combine without mashing the fish.

Taste and adjust seasoning: add up to another 1/2 teaspoon soy sauce or a pinch of salt if needed. Cover and chill while you prepare other components (10–15 minutes).

Fold in 1 tablespoon tobiko into the tuna mixture, reserving the other tablespoon for garnish. Keep chilled until plating.

Spicy Mayo

In a small bowl, whisk together 3 tablespoons Japanese mayonnaise, 1 teaspoon sriracha, 1 teaspoon chili oil (optional), and 1 teaspoon lime juice until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or piping bag for plating.

Crunch & Rice Base

If your sushi rice is freshly cooked, let it cool slightly to warm but not hot. Stir in 1 teaspoon rice vinegar and spread on a plate to cool to room temperature (about 5–10 minutes).

Mix the cooled sushi rice with 1 cup fried tempura flakes (reserve 1/4 cup of the flakes for final garnish) and gently fold to combine. This gives a crunchy rice base. Season lightly with 1/8 teaspoon sea salt if desired.

Portion the crunchy rice into four even rounds using a 2.5–3 inch ring mold (about 1/4 cup rice per serving). Press lightly to hold shape and invert onto chilled serving plates to form a compact base.

Avocado & Garnishes

Dice the avocado into 1/4-inch cubes. Toss gently with a pinch (about 1/8 teaspoon) of sea salt and a squeeze of lime (about 1/2 teaspoon) to prevent browning.

Top each rice base with about 2 tablespoons of the diced avocado, arranging evenly.

Spoon or mound approximately 2.5 ounces (about 3–4 tablespoons) of the prepared spicy tuna onto the avocado atop each rice base. Slightly dome the tuna for visual height.

Drizzle a thin zigzag of spicy mayo over the tuna (about 3/4 teaspoon per serving). Add a small spoonful (about 1/2 teaspoon) of reserved tobiko on top of each tartar.

Finish with 1/2 tablespoon eel sauce drizzled around or over the tuna for sweet-savory contrast. Sprinkle remaining tempura flakes and reserved sliced green onions over each portion for crunch and color.

Garnish with toasted nori strips, microgreens or cilantro, and a light crack of fresh black pepper. Serve immediately with lime wedges on the side.