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Spicy Tuna Tartare

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Recipe photo courtesy of Ken Kochey

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

Source: Martha Stewart Living, December 2007
Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
76
  • 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.
    Reply
  • scbpr
    8 JUN, 2011
    has anyone figured out if you add the spicy sauce to the tartare or drizzle on top before serving?
    Reply
  • 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 :-)
    Reply
  • CamillaNelson
    26 AUG, 2010
    No offense HarryO but didn't you read the ingredients list? It includes Sriracha (Asian chili sauce) and soy sauce?
    Reply
  • HarryO
    6 AUG, 2009
    This recipe is incomplete. What about the mayonnaise, chili sauce and soy sauce?
    Reply

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