Spicy Tuna Tartare
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Martha Stewart Living, December 2007
- Yield Serves 12
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Ingredients
- 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
Directions
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Add tuna and chives, and gently combine with a fork. (Tartare can be refrigerated in an airtight container for up to 4 hours.) Top each gaufrette with 1 tablespoon tuna tartare, and garnish with chives.
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.
has anyone figured out if you add the spicy sauce to the tartare or drizzle on top before serving?
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 :-)
No offense HarryO but didn't you read the ingredients list? It includes Sriracha (Asian chili sauce) and soy sauce?
This recipe is incomplete. What about the mayonnaise, chili sauce and soy sauce?