Spicy Tuna (gf) Recipe

Prepare tuna

Place the sushi-grade tuna on a clean cutting board. Using a sharp knife, trim away any sinew and dice the tuna into very small 1/4" pieces (or mince to desired texture). Transfer the diced tuna to a chilled mixing bowl and keep cold until ready to mix.

Prepare aromatics

Thinly slice the white parts of the green onions very fine; reserve the green parts for garnish. Measure out sesame oil, tamari, Sriracha, mayo, lime juice, salt and pepper so you have everything ready (mise en place).

Combine sauce

In a small bowl, whisk together the mayonnaise, Sriracha, sesame oil, tamari, lime juice, and freshly ground black pepper until smooth and uniform. Taste and adjust: add more Sriracha for heat, more mayo to mellow, or a dash more tamari for umami.

Mix tuna with sauce

Pour the sauce over the diced tuna. Add the thinly sliced white green onion pieces and the 1 tsp toasted sesame seeds. Using a rubber spatula, fold gently until the tuna is evenly coated. Do not overwork — fold just until combined. Taste and season with fine sea salt if needed. Keep chilled until serving, but allow to sit 3–5 minutes so flavors meld.

Prepare nori strips or chips

If using nori: lightly toast nori sheets over a low flame or in a dry skillet 5–10 seconds until crisp, then cut into thin strips. If using gluten-free wonton chips, have them at room temperature and ready. If making homemade crispy shallots, ensure they are drained of excess oil and cooled.

Assemble and garnish

Spoon the spicy tuna into a serving bowl or portion onto plates (approximately 3 oz tuna per serving). Sprinkle reserved green parts of the green onion and microgreens or cilantro over the top. Finish with the gluten-free crispy shallots or fried garlic for texture and an extra pinch of toasted sesame seeds if desired.

Serving suggestions

Serve immediately with nori strips or gluten-free chips for scooping. Can also be used as a filling for gluten-free hand rolls, atop sushi rice (for a gluten-free poke bowl), or on cucumber slices for an appetizer. Keep leftover spicy tuna refrigerated and consume within 24 hours for best quality.