Name: Easy Spicy Tuna Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 12 oz sashimi-grade tuna steaks (about 2–3 small tuna steaks); 2 tablespoons Kewpie Japanese mayonnaise; 1 teaspoon sesame oil; ½ teaspoon crispy chili oil; 1 teaspoon sriracha; ⅛ teaspoon flaky salt; 1 tablespoon scallion, finely sliced

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Introduction

This easy spicy tuna recipe is perfect for a quick and flavorful meal. Using sashimi-grade tuna combined with a creamy, spicy sauce, it’s ready in just 10 minutes and serves two. Ideal for sushi lovers or anyone craving a fresh, zesty dish.

The image shows a close-up of a raw tuna poke bowl with a mix of bright red, cubed tuna pieces piled high on a white plate. The tuna has a glossy, slightly wet texture, sprinkled with small bits of sesame seeds and finely chopped green onions. Thin, curled green onion strips sit on top, adding a fresh green color contrast. The plate rests on a white marbled surface, and the overall look is fresh and vibrant with a mix of reds and greens. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz sashimi-grade tuna steaks (about 2–3 small tuna steaks)
2 tablespoon Kewpie Japanese mayonnaise
1 teaspoon sesame oil
½ teaspoon crispy chili oil
1 teaspoon sriracha
⅛ teaspoon flaky salt
1 tablespoon scallion, finely sliced

Instructions

Step 1: Pat the tuna steaks dry with a paper towel, then dice them into small, even cubes.
Step 2: In a medium bowl, combine the Kewpie mayonnaise, sesame oil, crispy chili oil, sriracha, and flaky salt. Mix well to create the spicy sauce.
Step 3: Add the diced tuna to the sauce and gently fold until the tuna is evenly coated.
Step 4: Sprinkle the finely sliced scallions over the top and serve immediately to enjoy the freshest flavor.

Tips & Variations

Use sashimi-grade tuna to ensure freshness and safety when eating raw.
Adjust the amount of sriracha and chili oil to control the spiciness to your taste.
Serve over rice or in a sushi bowl for a more filling meal.
Substitute scallions with finely chopped chives or fresh cilantro for a different herbal note.

Storage

Store leftover spicy tuna in an airtight container in the refrigerator for up to 24 hours. Because it’s made with raw fish, it’s best enjoyed fresh and not recommended for extended storage. If refrigerated, allow it to come to room temperature briefly before serving to enhance flavor.

How to Serve

The image shows a close-up of a white plate filled with a bright red dish made of small, cubed pieces of raw fish mixed with a slightly creamy sauce. On top, thin slices of fresh green onions are scattered, adding a pop of green color. The chunks of fish have a glossy texture and look tender, with the sauce giving a slightly smooth and wet appearance. The plate sits on a white marbled surface, and the colors of the dish stand out clearly against the neutral background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna instead of sashimi-grade tuna?

Sashimi-grade tuna is recommended because it’s safe to eat raw and has a delicate texture. Canned tuna won’t give the same fresh taste or texture and is typically cooked, so it’s not ideal for this recipe.

What can I use if I don’t have Kewpie mayonnaise?

You can substitute regular Japanese-style mayonnaise or a high-quality mayonnaise. Kewpie has a slightly sweeter, richer flavor, but other mayonnaises will still work well with the spicy sauce.