I’ve made spicy tuna tartare for Mark and myself countless times, and I swear it gets better with each attempt. We like our tuna tartare to be spicy, so I always add some sriracha to the tuna itself AND into the sauce that I drizzle on top of the tuna and avocado stacks. 🙂
This recipe is super simple, requires only a few ingredients, and is one of the healthier options you’ll run across that delivers still delivers immensely on taste. We have acidity from the hot sauce and fresh lime juice, saltiness from the soy sauce and a pinch of salt, and fat from the sesame oil and avocado. It’s an incredible blend of flavors, and an irresistible appetizer.
Be sure to use sushi-grade tuna for tuna tartare. We are essentially “cooking” the tuna in the acid, so the highest quality of tuna you can find is best. Your local fish supplier will definitely know what you’re looking for, or if you can find frozen tuna in a commercial grocery store that is marked “sushi grade”. That’s the one you want. 🙂
Use low sodium soy sauce, because we are also using a pinch of salt. As always, these are the exact ingredients I use to make our perfect version, but you are more than welcome to adjust the ingredients to fit your tastes!
tuna tartare sauce
I use a blend of full-fat mayonnaise, sriracha, fresh lime juice, and salt for my tuna tartare sauce. It’s a killer combo, and sometimes I just use it to dip other foods into! lol. It’s so easy and delicious, and I wouldn’t have it any other way.
If you’d prefer to take a healthier approach, or you hate mayonnaise (I know that’s a major thing!), use full-fat greek yogurt instead! The flavor will change a bit, but the consistency will be perfect. Add a touch of sesame oil for added creaminess and depth.
Be sure to tag me on Instagram if you get to make these awesome spicy tuna and avocado stacks! I love to see everyone’s personal creations!
wine pairings for tuna tartare and avocado stacks
:: Sauvignon Blanc. (USA / South Africa) >> Sauvignon Blanc is easily my favorite pairing for tuna tartare. It’s pretty acidic, so it will cut the richness of both the tuna and the avocado. Sauvignon Blancs from the US or South Africa tend to have a richness and acidic balance that is super food friendly! But truthfully, we are diehard Marlborough fans because of that tartness and grapefruit. So that’s also an option, if you like!
:: Grüner Veltliner. (Austria) >> Here’s another awesome white wine with high acidity. (The acidity is key!) Acidic wine acts as a palate cleanser, so when the tuna and avocado coat your mouth with richness and heat, Grüner Veltliner is there to clear it out so you can keep eating, and ensures that each bite is as enjoyable as the last!
:: Sparkling Rosé. (France) >> Talk about food friendly wines. Think brunch, light bites, spicy foods, chicken, pork … you name it, sparkling rosé will probably love it. Again with the high acidity, the tuna and avocado will love this option. Plus there’s bubbles, so everyone else will probably love it, too!
:: Pinot Noir. (France / USA) >> Here’s a fun one! The bright berries in Pinot Noir are an awesome companion for spicy tuna tartare! Pinot Noir is a lighter wine, and food friendly. Although I prefer white wines with spicy tuna (just a personal preference), if you’re a red wine drinker, this is the perfect option for you!
spicy tuna tartare + avocado stacks
- 4 ounces sushi grade ahi tuna
- 2 tsp. soy sauce
- 1/2 small shallot minced
- 1 1/2 tsp. freshly squeezed lime juice
- 1/2 tsp. sriracha
- 1 1/2 tsp. sesame oil
- pinch salt I use Diamond Kosher
- pinch ground ginger (small pinch)
for mashed avocado:
- 1 avocado peeled, core removed
- 1 lime wedge
- 1/2 tsp. garlic powder
- pinch salt to taste
spicy lime drizzle:
- 3 Tbsp. mayonnaise best quality
- 1 tsp. sriracha
- 1 lime wedge
- pinch salt to taste, if necessary
- white sesame seeds
- Cut the tuna into a fine dice, about 1/4"-1/2" cubes. Place tuna cube into a large bowl, and combine with shallots and soy sauce. Stir to mix.
- Mix in the lime juice, sriracha, sesame oil, and ground ginger. Add a pinch of salt to taste, and add additional salt to fit your taste preferences if necessary. Set bowl aside.
- In a medium bowl, add the peeled avocado, lime juice, and garlic powder. Mash with a fork until relatively smooth and spreadable. Add a pinch of salt, stir to combine, and taste. Add more of anything if you prefer.
- In a smaller bowl, whisk the mayonnaise, sriracha, and the juice from a lime wedge together. Taste, and add a pinch of salt, or more of the other ingredients if you prefer.
- Place a large biscuit cutter directly onto a plate. Spoon the tuna mixture into the biscuit cutter to fill it halfway, then top with mashed avocado until the biscuit cutter is full. Gently remove the biscuit cutter, lifting directly upwards. Lightly set the biscuit cutter on top of this tuna avocado stack, and repeat to make a four layer stack of tuna / avocado / tuna / avocado. Repeat on other plates to create additional four layered stacks.
- Spoon the spicy lime drizzle into a small, plastic zip-top bag. Snip a small corner off of one end, and gently push the sauce towards the corner. Squeeze the sauce through the corner, zigzagging over the top of the tuna and avocado stacks, to create a clean line pattern for the garnish. Sprinkle sesame seeds over the tops of each stack.
- Serve with crispy wontons, or eat by the spoonful!