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Spicy Tuna Tartare


This spicy tuna tartare is served on gaufrettes (waffle chips).

  • Servings: 12

Photography: Ken Kochey

Source: Martha Stewart Living, December 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 Notes

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

Reviews Add a comment

  • 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?