How to Make Spicy Tuna Tartare on Cucumber Slices: A Light & Flavorful Appetizer

Craving a fresh, elegant, and protein-packed appetizer? This spicy tuna tartare on cucumber slices is a light, sushi-inspired dish that combines fresh ahi tuna, creamy avocado, spicy seasonings, and crisp cucumber rounds for the perfect bite. It’s a low-carb, gluten-free, and high-protein option that’s as delicious as it is beautiful.

Spicy tuna tartare on cucumber slices is a light, flavorful, and elegant appetizer that’s perfect for parties, special occasions, or a gourmet at-home snack. Fresh, sushi-grade tuna is diced and mixed with a creamy, spicy sauce, then served on crisp cucumber slices for a refreshing, low-carb, and gluten-free bite.

In this recipe, we’ll guide you through how to make spicy tuna tartare step by step, including the best ingredients, flavor combinations, and serving ideas. Whether you’re preparing it for a dinner party, a healthy snack, or an appetizer for sushi night, this dish is sure to impress. Let’s get started!

This dish is easy to prepare and requires no cooking, making it ideal for when you want something quick yet impressive.

1. Ingredients for Spicy Tuna Tartare on Cucumber Slices

Main Ingredients

• 8 oz sushi-grade ahi tuna, finely diced
• One English cucumber, sliced into rounds
• One tablespoon soy sauce (or tamari for gluten-free)
• One tablespoon sriracha (adjust for spice level)
• One teaspoon sesame oil
• One tablespoon mayonnaise (Japanese Kewpie mayo preferred)
• One teaspoon lime juice
• Half teaspoon honey (optional for balance)
• One tablespoon finely chopped green onions
• One teaspoon toasted sesame seeds

Optional Toppings

• Avocado, diced
• Pickled ginger
• Microgreens or cilantro for garnish
• Thinly sliced jalapeños for extra heat
• Tobiko (fish roe) for texture

📌 Pro Tip: Use sushi-grade tuna from a trusted fish market to ensure the freshest quality.

2. Preparing the Tuna Tartare Mixture

Step 1: Dice the Tuna

1. Use a sharp knife to finely dice the sushi-grade ahi tuna into small cubes.
2. Place the diced tuna in a mixing bowl.

📌 Pro Tip: Chill the tuna in the freezer for 10 minutes before dicing—it will be easier to cut.

Step 2: Mix the Dressing

1. In a small bowl, whisk together:
   • Soy sauce
   • Sriracha
   • Sesame oil
   • Mayonnaise
   • Lime juice
   • Honey (if using)
2. Pour the dressing over the diced tuna and mix well to coat evenly.

📌 Pro Tip: Let the tuna marinate for 5-10 minutes to absorb the flavors.

this Recipe

3. Preparing the Cucumber Base

1. Slice the English cucumber into half-inch thick rounds.
2. If desired, lightly salt the slices and let them sit for 5 minutes to draw out excess moisture.
3. Pat them dry with a paper towel before assembling.

📌 Pro Tip: For a fancier presentation, use a melon baller to scoop out a slight indent in each cucumber slice.

4. Assembling the Tuna Tartare Bites

Step 1: Add the Tuna Mixture

1. Place a small spoonful of the spicy tuna mixture onto each cucumber slice.

Step 2: Garnish & Serve

2. Sprinkle with sesame seeds and chopped green onions.
3. Top with optional garnishes like avocado, microgreens, or tobiko.

📌 Pro Tip: Serve immediately for the freshest flavor and best texture.

5. Serving Suggestions

These spicy tuna cucumber bites make a perfect appetizer for:

Pairing Ideas

• Sushi rolls or poke bowls
• Chilled sake or a crisp white wine
• Edamame or miso soup

Alternative Serving Styles

• On crispy wonton chips instead of cucumbers for a crunchier bite.
• As a sushi hand roll wrapped in seaweed.
• Layered on avocado slices for an extra creamy texture.

📌 Pro Tip: Serve on a chilled plate to keep the tuna fresh.

6. Storage and Make-Ahead Tips

How to Store Leftovers

• Store leftover tuna tartare in an airtight container in the fridge for up to 12 hours.
• Do not freeze, as raw tuna loses texture when thawed.

Can You Make This Ahead of Time?

Yes! You can:

• Pre-mix the dressing and store it separately.
• Slice cucumbers in advance, but pat them dry before serving.
• Mix the tuna just before serving to keep it fresh.

📌 Pro Tip: If making ahead, store the tuna with plastic wrap pressed against it to prevent oxidation.

Print

FAQs

1. What is sushi-grade tuna?

Sushi-grade tuna is high-quality, super fresh tuna that is safe to eat raw. It’s flash-frozen to kill parasites and is best purchased from a reputable fish market.

2. Can I use canned tuna instead?

For the best flavor, fresh tuna is recommended, but you can use high-quality canned tuna as a budget-friendly alternative.

3. How spicy is this recipe?

The spice level depends on how much sriracha you use. For a milder version, reduce the sriracha or use more mayo.

4. Can I substitute the cucumber?

Yes! You can serve the tuna tartare on:

• Crispy wonton chips
• Thinly sliced daikon radish
• Mini rice cakes

5. How do I know if my tuna is safe to eat raw?

• Purchase sushi-grade tuna from a trusted fishmonger.
• The tuna should be bright red or pink with a clean, ocean-like smell.

6. What’s the best way to dice raw tuna?

Use a very sharp knife, and chill the tuna for 10 minutes before cutting for cleaner slices.

7. Can I make this recipe dairy-free?

Yes! Just omit the mayonnaise or use vegan mayo as a substitute.

8. What other seasonings can I add?

For extra flavor, try:

• Grated ginger for warmth.
• Wasabi paste for a spicy kick.
• Rice vinegar for a tangy note.

9. How long does tuna tartare last?

It’s best eaten fresh but can be stored in the fridge for up to 12 hours.

10. Can I use salmon instead of tuna?

Yes! Sushi-grade salmon works perfectly as a substitute.