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Spicy Tuna Tartare

This spicy tuna tartare is served on waffle chips. Sriracha is available from Huy Fong Foods. Gaufrettes: Seasalt Bistro Chips by Au Gratin are available from Whole Foods.

  • Servings: 12
Spicy Tuna Tartare

Photography: Ken Kochey

Source: Martha Stewart Living, 2007


  • 1 tablespoon mayonnaise
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon Sriracha (Asian chili sauce)
  • 8 ounces fresh tuna, cut into 1/4-inch dice
  • 1 tablespoon thinly sliced fresh chives, plus 1-inch pieces for garnish
  • Gaufrettes or waffle-cut potato chips, for serving


  1. Whisk together mayonnaise, soy sauce, and Sriracha in a nonreactive bowl. Add tuna and chives, and gently combine with a fork. Top each gaufrette with 1 tablespoon tuna tartare, and garnish with chives.

Cook's Note

Tartare can be refrigerated in an airtight container for up to 4 hours.

Reviews (5)

  • Kawaiicat7 28 Sep, 2011

    Sriracha and mayo are combined to make the typical 'spicy' sauce used in most sushi, including spicy tuna. I would mixe them both together then mix in the tuna. I would only add soysauce to taste.

  • scbpr 8 Jun, 2011

    has anyone figured out if you add the spicy sauce to the tartare or drizzle on top before serving?

  • KelliRS 30 Nov, 2010

    CamillaNelson: I think HarryO was just wondering what to do with the first three ingredients as they are nowhere to be found in the Directions.
    HarryO: I'm thinking the mayo, soy and sriracha are combined to form a sauce used either on top of the cracker or drizzled on top of the tartar. Just guessing :-)

  • CamillaNelson 26 Aug, 2010

    No offense HarryO but didn't you read the ingredients list? It includes Sriracha (Asian chili sauce) and soy sauce?

  • HarryO 6 Aug, 2009

    This recipe is incomplete. What about the mayonnaise, chili sauce and soy sauce?

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