Skip to main content
Epicurious
Bon Appétit

Tuna Tartare with Sesame, Scallions, and Spicy Mayo

By Alison Roman
Image may contain Dish Food Meal Plant and Seasoning
Michael Graydon + Nikole Herriott

Think of this tuna tartare recipe as the entry point for eating raw fish.

Recipe information

  • Yield

    4 servings

Ingredients

½ cup mayonnaise
1 serrano or Fresno chile or jalapeño, finely grated
12 ounces highest-quality tuna fillets, cut into ½-inch pieces
2 teaspoons toasted sesame oil
2 scallions, thinly sliced
4 teaspoons unseasoned rice vinegar
1 tablespoon soy sauce
4 thin slices country-style bread, toasted
1 tablespoon toasted sesame seeds
1 cup trimmed watercress

Preparation

  1. Step 1

    Mix mayonnaise and chile in a medium bowl.

    Step 2

    Gently fold tuna and oil in a medium bowl to coat tuna with oil (this prevents the tuna from discoloring once the vinegar is added). Add scallions, vinegar, and soy sauce and toss to combine.

    Step 3

    Spread chile mayonnaise over toast and top with tuna mixture. Scatter sesame seeds and watercress on top.

Nutrition Per Serving

Calories (kcal) 390
Fat (g) 25
Saturated Fat (g) 4.5
Cholesterol (mg) 45
Carbohydrates (g) 14
Dietary Fiber (g) 1
Total Sugars (g) 3
Protein (g) 24
Sodium (mg) 570
TagsToastSandwichTunaFishSeafoodScallionOnionRoot VegetableVegetableChileQuickEasyStarterDairy FreeHealthyishDinnerBon Appétit

See Related Recipes and Cooking Tips

  • 33 Summery Tuna Recipes

    From tender, charred kebabs to fish burgers and rosy steaks, these recipes for grilled tuna, chilled ceviche, and more will satisfy all your summer cravings.
Read More
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Fet-Fisk’s Grilled Cabbage Caesar
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Spicy Eggplant Frittata
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Coconut Chicken Katsu With Smashed Cucumbers
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.