Spicy Tuna Recipe

Name: The Victors SPICY TUNA Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 10 oz sushi-grade tuna (finely diced); 3 tbs mayonnaise (Japanese mayo preferred, e.g., Kewpie); 1.5 tbs Sriracha; 1 tsp sesame oil; 1 tsp soy sauce; 1 tsp toasted sesame seeds; 2 tbsp green onions (thinly sliced, white and green parts separated); 1 tsp pickled jalapeño (finely chopped, optional for extra heat); 1 tsp fresh lime juice; 1 tsp salt; 0.25 tsp black pepper; 12 each fried wonton wrappers or crispy tortilla chips (for serving); 1 each avocado (ripe, sliced or diced); 0.25 cups microgreens or cilantro leaves (for garnish); 1 tbsp scallion greens (thin julienne for garnish); 0.5 tsp toasted sesame oil (light drizzle); 2 tbs extra Sriracha or spicy mayo (for drizzling)

Inspired by The Victor

Time25m

Serves6

Make Spicy Tuna Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spicy Tuna Mix

10 oz sushi-grade tuna (finely diced)

3 tbs mayonnaise (Japanese mayo preferred, e.g., Kewpie)

1 1/2 tbs Sriracha

1 tsp Toasted sesame oil

1 tsp Aged soy sauce

1 tsp toasted sesame seeds

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

1 tsp pickled jalapeño (finely chopped, optional for extra heat)

1 tsp Fresh lime juice

1 tsp Celtic sea salt

1/4 tsp black pepper

Crisp Base & Garnishes

12 each fried wonton wrappers or crispy tortilla chips (for serving)

1 each avocado (ripe, sliced or diced)

1/4 cups microgreens or cilantro leaves (for garnish)

1 tbsp scallion greens (thin julienne for garnish)

1/2 tsp toasted sesame oil (light drizzle)

2 tbs extra Sriracha or spicy mayo (for drizzling)

Method

Spicy Tuna Mix

Prepare tuna

Keep tuna cold until ready. Pat the sushi-grade tuna dry with paper towels and dice into small, even 1/4-inch cubes. Place diced tuna in a chilled bowl.

Combine sauce

In a separate small bowl, whisk together mayonnaise, Sriracha, sesame oil, soy sauce, and lime juice until smooth and homogeneous.

Mix tuna and seasonings

Add the sauce to the diced tuna. Fold gently to coat evenly without mashing the fish. Stir in the white parts of the sliced green onions, pickled jalapeño (if using), toasted sesame seeds, salt, and black pepper. Taste and adjust seasoning — add a little more Sriracha for heat or a pinch more salt if needed. Keep chilled while assembling.

Crisp Base & Garnishes

Prepare bases: Arrange fried wonton wrappers or crispy tortilla chips on a serving platter. If using wonton wrappers and you prefer to make them fresh, deep-fry store-bought wonton wrappers at 350°F (175°C) for 30–45 seconds until golden and crisp, drain on paper towels and salt lightly.

Avocado prep: Slice or dice the avocado and toss gently with a tiny pinch of salt and a few drops of lime juice to prevent browning. Place a small piece or portion on each crisp base to create a creamy layer that prevents the tuna from making the crisp soggy.

Assemble: Spoon about 1 heaping tablespoon (or adjust to preference) of the spicy tuna mixture onto each avocado-topped crisp base. Keep portions even so each bite has a balanced tuna-to-base ratio.

Garnish and finish: Drizzle a light stream of extra Sriracha or spicy mayo over the assembled bites. Add a tiny drizzle (about 1/4 tsp each) of toasted sesame oil over groups of bites for aroma. Sprinkle with scallion greens, microgreens or cilantro leaves, and an extra pinch of toasted sesame seeds. Serve immediately so the crisps remain crunchy.