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Spicy Tuna Recipe

Name: The Boathouse St. Augustines SPICY TUNA Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz sushi-grade ahi tuna; 2 tbs gochujang (Korean chili paste); 3 tbs Japanese mayonnaise (Kewpie); 1 tsp Sriracha; 1 tsp sesame oil; 1 tsp soy sauce; 1 tsp rice vinegar; 2 stalks green onion; 1 tsp toasted sesame seeds; 1 tsp fresh lime juice; 0.25 tsp sea salt; 0.125 tsp black pepper; 2 cups prepared wakame seaweed salad (store-bought or freshly prepared); 1 tsp light soy sauce; 0.5 tsp sesame oil; 0.5 tsp rice vinegar; 0.25 tsp chili flakes (optional); 0.5 tsp toasted sesame seeds; 8 pieces nori sheets or crispy wonton chips; 0.25 cups microgreens or cilantro; 0.5 cup thinly sliced cucumber; 0.5 tsp extra sesame seeds; 2 pieces lime wedges

Inspired by The Boathouse St. Augustine

Time25m

Serves4

Seaweed salad, spicy mayo

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Ingredients

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Spicy Tuna

12 oz sushi-grade ahi tuna

2 tbs gochujang (korean chili paste)

3 tbs Japanese mayonnaise (Kewpie)

1 tsp Sriracha

1 tsp Toasted sesame oil

1 tsp Aged soy sauce

1 tsp Rice vinegar

2 stalks green onion

1 tsp toasted sesame seeds

1 tsp Fresh lime juice

1/4 tsp sea salt

1/8 tsp black pepper

Seaweed Salad

2 cups prepared wakame seaweed salad (store-bought or freshly prepared)

1 tsp light soy sauce

1/2 tsp Toasted sesame oil

1/2 tsp Rice vinegar

1/4 tsp chili flakes (optional)

1/2 tsp toasted sesame seeds

Assembly & Garnish

8 pieces nori sheets or crispy wonton chips

1/4 cups microgreens or cilantro

1/2 cup thinly sliced cucumber

1/2 tsp extra sesame seeds

2 pieces Lime wedges

Method

Spicy Tuna

Prep the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew or dark pieces and dice into 1/4-inch cubes for a tender, uniform texture.

Make the spicy mayo

In a medium bowl combine 3 tbs Japanese mayonnaise, 2 tbs gochujang, 1 tsp Sriracha, 1 tsp sesame oil, 1 tsp soy sauce, and 1 tsp rice vinegar. Whisk until smooth and homogenous. Taste and adjust heat or salt if necessary.

Combine tuna and sauce

Add the diced tuna to the bowl with the spicy mayo. Gently fold to coat the tuna evenly, taking care not to overwork it. Add 1 tsp toasted sesame seeds, 1 tsp fresh lime juice, 0.25 tsp sea salt and 0.125 tsp black pepper. Thinly slice 2 green onions (reserve a bit for garnish) and fold most into the mixture, leaving some for topping. Chill in the refrigerator for 10 minutes to let flavors meld.

Seaweed Salad

If using store-bought prepared wakame, place in a bowl and drain any excess liquid. Add 1 tsp light soy sauce, 0.5 tsp sesame oil, 0.5 tsp rice vinegar and 0.25 tsp chili flakes (optional). Toss to combine and finish with 0.5 tsp toasted sesame seeds. If making seaweed salad from dried wakame, rehydrate according to package instructions, drain well, then dress as above.

Assembly & Garnish

Arrange 8 nori sheets or crispy wonton chips on a serving platter. Place a small mound (about 2 oz or 1/4 cup) of dressed seaweed salad on each piece as a base.

Top each seaweed mound with a generous spoonful (about 2 tbs) of the spicy tuna mixture. Garnish with reserved sliced green onion, 0.5 tsp extra toasted sesame seeds, thinly sliced cucumber and a few microgreens or cilantro leaves for color and brightness.

Serve immediately with lime wedges on the side for squeezing. Recommend enjoying right away so the nori or chips stay crisp. Leftover spicy tuna will keep tightly covered in the refrigerator for up to 24 hours; do not freeze.