Crispy Spicy Tuna Dip
Crispy Spicy Tuna Dip
Ingredients
For the Spicy Tuna Dip
- 1 pound sushi-grade tuna, diced into 1/4-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Sriracha sauce, or more to taste
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon liquid from pickled ginger
- 3 green onions, thinly sliced
- 1/4 teaspoon kosher salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Garnish and Serving
- 1/2 cup tempura flakes
- 1 tablespoon toasted sesame seeds
- 2 nori sheets, cut into thin strips, for serving
- 1 cucumber, thinly sliced or cut into spears, for serving
- 1 bag wonton chips, for serving
Instructions
- 1
Carefully dice the sushi-grade tuna into small, uniform 1/4-inch cubes. Set aside in a medium-sized mixing bowl.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the mayonnaise, sour cream, Sriracha sauce, soy sauce, toasted sesame oil, and liquid from pickled ginger until smooth and well combined.
⏱️ 3 min
- 3
Pour the prepared sauce over the diced tuna. Add the thinly sliced green onions, kosher salt, and freshly ground black pepper. Gently fold all ingredients together until the tuna is evenly coated with the sauce. Be careful not to overmix, as this can break down the tuna.
⏱️ 5 min
- 4
Cover the bowl and refrigerate the spicy tuna dip for at least 15 minutes to allow the flavors to meld and the dip to chill. This step is crucial for optimal taste and texture.
⏱️ 15 min
- 5
Just before serving, transfer the chilled dip to a serving bowl. Sprinkle generously with tempura flakes and toasted sesame seeds for added crunch and flavor. Serve immediately with nori strips, cucumber slices, and wonton chips for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Spicy Tuna Dip
Ingredients
For the Spicy Tuna Dip
- 1 pound sushi-grade tuna, diced into 1/4-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Sriracha sauce, or more to taste
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon liquid from pickled ginger
- 3 green onions, thinly sliced
- 1/4 teaspoon kosher salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Garnish and Serving
- 1/2 cup tempura flakes
- 1 tablespoon toasted sesame seeds
- 2 nori sheets, cut into thin strips, for serving
- 1 cucumber, thinly sliced or cut into spears, for serving
- 1 bag wonton chips, for serving
Instructions
- 1
Carefully dice the sushi-grade tuna into small, uniform 1/4-inch cubes. Set aside in a medium-sized mixing bowl.
⏱️ 5 min - 2
In a separate small bowl, whisk together the mayonnaise, sour cream, Sriracha sauce, soy sauce, toasted sesame oil, and liquid from pickled ginger until smooth and well combined.
⏱️ 3 min - 3
Pour the prepared sauce over the diced tuna. Add the thinly sliced green onions, kosher salt, and freshly ground black pepper. Gently fold all ingredients together until the tuna is evenly coated with the sauce. Be careful not to overmix, as this can break down the tuna.
⏱️ 5 min - 4
Cover the bowl and refrigerate the spicy tuna dip for at least 15 minutes to allow the flavors to meld and the dip to chill. This step is crucial for optimal taste and texture.
⏱️ 15 min - 5
Just before serving, transfer the chilled dip to a serving bowl. Sprinkle generously with tempura flakes and toasted sesame seeds for added crunch and flavor. Serve immediately with nori strips, cucumber slices, and wonton chips for dipping.
⏱️ 2 min