I tried a version of Spicy Tuna Bites — and I adjusted the quantities so they’re easy to follow.
Why You’ll Love This Recipe
I love this recipe because it mixes creamy, spicy tuna with crunchy or fresh bases, giving a balanced texture and flavor. It’s quick to prepare — perfect when I want a tasty snack or appetizer without spending a lot of time. It’s also versatile: I can use canned tuna if I want convenience or fresh tuna for a more elevated version.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans (about 10 oz / 280–300 g total) drained tuna — or about 225 g fresh sashimi-grade tuna, finely chopped if using fresh
2 tablespoons (≈ 30 ml) hot chili sauce or sriracha (adjust to taste)
3–4 tablespoons chopped green onion (scallions)
For serving: crunchy or fresh bases such as rice crackers, toasted bread slices, crispy rice cakes, sliced cucumber rounds, or lettuce leaves
Optional garnishes: sesame seeds, extra chopped green onion, avocado slices
Directions
Drain and flake the canned tuna (or finely chop fresh tuna).
In a medium bowl, combine the tuna with mayonnaise, soy sauce, sesame oil, chili sauce or sriracha, and chopped green onion. Mix until everything is well coated.
Taste and adjust seasoning — add more chili sauce for heat, or more soy sauce for saltiness, as preferred.
Choose your base: rice crackers, toasted bread, crispy rice cakes, cucumber rounds, or lettuce leaves.
Spoon about 1 tablespoon (or more, depending on desired portion) of the tuna mixture onto each base.
Add optional garnishes such as sesame seeds, extra green onion, or avocado slices.
Serve immediately for best texture.
Servings And Timing
Prep time: approximately 10–15 minutes
Cook time: none (unless chopping fresh tuna)
Yield: about 15–20 bites if using small bases like crackers or cucumber rounds
Storage/Reheating
I store any leftover tuna mixture in an airtight container in the fridge — it lasts about 3–4 days. I keep the bases (crackers, bread, cucumber, etc.) separate to prevent them from getting soggy. When I want to serve again, I re-spoon the tuna onto fresh bases. I don’t recommend reheating once assembled.
FAQs
What kind of tuna should I use — canned or fresh?
I often use canned tuna because it’s easy, inexpensive, and ready to go. If I want a more refined bite (closer to sushi-style), I use fresh sashimi-grade tuna and finely chop it — both versions work well.
Can I adjust the spiciness?
Yes — I usually start with 2 tablespoons of chili sauce or sriracha, then taste the mixture. If I want more kick, I add more chili sauce; if I prefer mild, I add less.
What can I serve the tuna bites on?
I like to use rice crackers, toasted bread slices, crispy rice cakes, cucumber rounds, or even lettuce leaves. Each base gives a slightly different texture — crunchy, soft, fresh or light.
Can I make the tuna mixture ahead of time?
Yes — I often prepare the tuna mixture a few hours ahead and keep it chilled. The flavors even meld a bit more nicely. But I assemble the bites just before serving to keep the bases crisp.
Are there good vegetarian or vegan alternatives?
If I want to skip tuna, I sometimes use mashed chickpeas or finely chopped mushrooms with the same spicy-mayo mixture. The flavor is different, but I still get a creamy, spicy topping on crunchy or fresh bases.
Conclusion
I enjoy making Spicy Tuna Bites because they’re quick, flexible, and satisfying — whether I go for the easy canned-tuna version or a more elevated fresh-tuna variant. The combination of creamy, spicy tuna with crunchy or fresh bases makes a great snack, appetizer, or even a light meal. If I make them again, I know they’ll hit the spot.
Spicy Tuna Bites are a quick and versatile snack or appetizer featuring a creamy, spicy tuna mixture served on crunchy or fresh bases like rice crackers, cucumber slices, or lettuce leaves.
Total Time:15 minutes
Yield:15–20 bites
Ingredients
2 cans (10 oz / 280–300 g) drained tuna or 225 g fresh sashimi-grade tuna, finely chopped
¼ cup (≈ 60 ml) mayonnaise
2 tablespoons (≈ 30 ml) soy sauce or tamari
2 teaspoons (≈ 10 ml) toasted sesame oil
2 tablespoons (≈ 30 ml) hot chili sauce or sriracha (adjust to taste)
3–4 tablespoons chopped green onion (scallions)
Crunchy or fresh bases: rice crackers, toasted bread slices, crispy rice cakes, sliced cucumber rounds, or lettuce leaves
Optional garnishes: sesame seeds, extra chopped green onion, avocado slices
Instructions
Drain and flake the canned tuna (or finely chop fresh tuna).
In a medium bowl, combine the tuna with mayonnaise, soy sauce, sesame oil, chili sauce or sriracha, and chopped green onion. Mix well.
Taste and adjust seasoning to preference.
Choose your serving base such as rice crackers or cucumber rounds.
Spoon about 1 tablespoon of tuna mixture onto each base.
Add optional garnishes like sesame seeds, green onion, or avocado slices.
Serve immediately for best texture.
Notes
Store leftover tuna mixture in the fridge for up to 3–4 days in an airtight container.
Keep bases separate until ready to serve to maintain texture.
Fresh tuna provides a more refined flavor, while canned is more convenient.
Chickpeas or mushrooms can be used for a vegetarian or vegan version.
