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Tuna Tartare with Chipotle Mayo


8 ounces fresh ahi tuna, cut into small pieces

2 teaspoon sesame oil

1 teaspoon soy sauce

1/2 teaspoon olive oil

1 tablespoon sesame seeds

1/8 teaspoon of kosher salt, more to taste

1 scallion, chopped

1/8 cup Japanese mayo

1 teaspoon of chipotle peppers in adobo sauce


  • In a bowl place the tuna; add the sesame oil, soy sauce, olive oil, and salt and mix gently with a spoon.

  • Add the sesame seeds and scallions, mix gently.

  • Taste and add more salt if desired.

  • To make the chipotle mayonnaise use only the sauce in the can, not the chipotle. Mix sauce with mayo and whisk vigorously with a fork.

  • To serve top crackers or fried plantains with the tartare and then dollop a 1/8 teaspoon of the chipotle mayo on top.


- You can use regular mayonnaise instead of Japanese.

- The can of chipotle peppers in adobo sauce can be found in most supermarkets in the international food area. But you can also use siracha, just add ½ teaspoon more.

- Adjust ingredients to taste. You can make more or less spice, depending on what you prefer.

- Tuna absorbs liquids and flavors very fast, make sure to taste and add more soy or sesame if you like.

- This tartare is also great on top of some arugula, with avocado.

- I love scallions so I usually add a bit more!


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