Spicy tuna (Japan)

Spicy Japanese tuna is a staple in sushi restaurants, prized for its spicy flavor and melt-in-your-mouth texture. This simple dish, easy to prepare at home, allows you to enjoy the freshness of raw tuna while adding a touch of spice that will delight your taste buds. Whether used to fill maki rolls, bowls, or simply enjoyed as an appetizer, this Japanese recipe is perfect.

Preparation time: 10 minutes

Total time 10 minutes

Difficulty: Beginner

Servings: 4

Description

Ingredients

200g of bluefin tuna (sashimi quality, or that you have previously frozen for several days)
2 tablespoons of Japanese mayonnaise (Kewpie, if possible)
1 tsp Sriracha sauce (adjust according to the desired level of spiciness)
1 tsp toasted sesame oil
1 tsp gluten-free or tamari soy sauce
1 tsp chopped chives
Sesame seeds for garnish (optional)
Finely chopped green onions (for garnish)

Preparation

1
Prepare the tuna: Cut the tuna into small, even cubes or chop it finely if you prefer a more spreadable texture.
2
To make the spicy sauce: In a bowl, mix the Japanese mayonnaise, Sriracha sauce, sesame oil and soy sauce until you get a smooth texture.
3
Mix the tuna: Add the diced tuna to the bowl with the sauce and mix gently to coat the tuna well.
4
To garnish and serve: Sprinkle chopped chives, green onions, and sesame seeds on top. You can serve it over rice, with a salad, or even in maki rolls or a sushi bowl.
5
Tips:
6
For an even more Japanese touch, you can add a small amount of masago (fish roe) or tobiko for a crunchy texture.
7
If you don't have Japanese mayonnaise, you can use regular mayonnaise, but Kewpie has a richer, slightly sweeter flavor that gives spicy tuna its distinctive taste.
8
This spicy tartare can be used in sushi rolls, temaki or simply enjoyed as a fresh and light dish.