T - Crunchy Spicy Tuna Recipe

Prepare tuna

Keep the bluefin tuna very cold. Using a sharp knife, trim any sinew and dice the tuna into small uniform 1/4-inch pieces. Place diced tuna in a chilled bowl.

Mix seasoning

In a small bowl combine 3 tbs mayonnaise, 2 tsp sriracha, 1 tsp sesame oil, 1 tsp soy sauce and 1 tsp toasted sesame seeds. Stir until homogeneous.

Combine

Fold the sauce into the diced tuna gently until evenly coated. Add the sliced scallions and optional minced chile; taste and adjust heat or salt. Keep chilled until assembly.

Whisk together 1 cup mayonnaise, 2 tbs sriracha, 1 tsp lime juice, 1 tsp minced garlic and 1 tsp salt. If the aioli is too thick for drizzling, whisk in up to 1 tsp water a little at a time until you reach a smooth, pipeable consistency. Refrigerate until ready to plate.

If using sushi rice: warm the cooked short-grain rice slightly. In a small bowl combine 2 tsp rice vinegar, 1 tsp sugar and 1/4 tsp salt until dissolved, then fold into 2 cups cooked rice. Fan or let cool to near room temperature before plating. If using mixed greens, toss lightly and portion onto plates.

Prepare avocado and cucumber: slice or dice avocado and toss gently with a few drops of lime to prevent browning. Julienne cucumber and drain any excess moisture. Julienne pickled daikon and thinly slice pickled serrano.

Crisp element: if using store-bought tempura flakes or tenkasu, measure 3 tbs and keep crisp. If making quick panko crunch: heat 1 tbs neutral oil in a small skillet, add 3 tbs panko and toast until golden and crunchy; cool.

Portion base: divide the seasoned rice or greens between 4 bowls or plates (about 1/2 cup rice per serving if making 4).

Layer avocado and cucumber: arrange approximately 1/4 cup avocado and 2 tbsp cucumber on each portion of rice.

Add spicy tuna: spoon about 2 oz (approx. 1/2 cup loosely) of the mixed spicy tuna onto each portion, placing it centrally over the avocado/cucumber.

Add pickles & crunch: top each tuna mound with about 3/4 tbs pickled daikon, 1/2 tbs pickled serrano, and sprinkle 3/4 tbs tempura flakes (so each serving gets the measured amounts). This gives the signature crunch and bright acidity.

Dot with aioli and garnish: either drizzle spicy aioli over the tuna in a zigzag (about 1 tbs per serving) or pipe a small rosette. Finish with a sprinkle of nori strips or toasted sesame seeds and microgreens. Serve with lime wedges and soy sauce or ponzu on the side.

Serve immediately so the tempura flakes remain crunchy. Keep raw tuna refrigerated until just before assembly. Adjust sriracha in tuna and aioli to taste for desired heat level. Leftover aioli keeps refrigerated for up to 3 days; do not keep mixed raw tuna more than 24 hours.