Earthy Delights Recipe

Spicy Tuna Tartare with Mango-Chili Sauce

Spicy Tuna Tartare with Mango-Chili Sauce
If you like seafood – and you like it a little spicy – this is one fun, quick and easy dish that you shouldn’t miss. Spicy Tuna Tartare with Mango-Chili Sauce is elegant enough for a sit-down dinner, but it’s just as appropriate at a casual sushi party – or simply scooped up with crispy rice crackers for an easy-does-it appetizer. This dish gets its fiery & flavorful kick compliments of Yuzu Kosho, a spicy Japanese condiment that leaves a distinctly sour/salty/spicy flavor lingering on the palate.

4-6 oz fresh or frozen sushi-grade tuna
1 inch piece of fresh ginger
4 scallions
1 tablespoon mirin
1/2 teaspoon each black and white sesame seeds, plus more for garnish
1/2 teaspoon Red Yuzu Kosho or to taste
Prepared sushi rice (recipe at bottom)
Spicy Mango-­chili Sauce (recipe follows)



Using a very sharp knife, carefully slice the tuna into 1/4 inch cubes and place in a medium size mixing bowl.


Peel the ginger and slice across the grain as thinly as possible. Lay the slices flat and slice them into thin strips. Set aside.


Clean the scallions, slice them thinly and set aside. Add the ginger, scallions, mirin, sesame seeds and yuzu kosho to the cubed tuna and toss together gently to mix.


Place a small ring form or cookie cutter (2 – 3 inches in diameter) in the center of a serving plate. Spoon a little of the sushi rice into the ring form, pressing gently with your fingers. Fill the form the rest of the way with the spicy tuna, again pressing firmly, but gently to compact slightly. Lift the ring form away, leaving the circle of rice & tuna intact.


Garnish with a sprinkle of sesame seeds and scallions, and decorate the plate with drizzles of mango sauce.


Other serving suggestions: Spoon Spicy Tuna Tartare over a bowl filled with sushi rice for a quick & easy appetizer or main dish, or use it as a filling for traditional rolled sushi.


Mango-Chili Sauce

A refreshingly different mango & chili sauce with a distinct Thai-Vietnamese influence. The complex taste belies the ease of preparation.


1 large ripe mango

2 – 3 teaspoons Sriracha chili sauce (or to taste)

2 tablespoons yuzu or lime juice

1 tablespoon finely chopped fresh ginger

3 tablespoons sugar 2 tablespoons rice vinegar

2 teaspoons fish sauce (optional, but recommended)


Peel the mango and remove the flesh from the pit.

Puree all ingredients except fish sauce in a food processor or blender and process until completely smooth. Pour into a saucepan over medium heat. Bring to a boil, reduce heat to low and continue to cook until the mixture thickens slightly, about 10 minutes.

Taste and add more sugar or vinegar as desired. Stir in the fish sauce, remove from heat and allow to cool.