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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bite
- Calories: 60
- Sugar: 0.5 g
- Sodium: 190 mg
- Fat: 4.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 4.5 g
- Cholesterol: 10 mg
