Spicy Tuna Salad is five ingredients, no cooking, and ready in 15 minutes. Sashimi-grade tuna gets tossed in a chili-spiked mayo, then served over fresh cabbage leaves with crunchy tempura flakes on top. It works as an appetizer or a light main.
The short version of why this works
Two things make this salad land well. First, the mayo-to-chili ratio controls everything โ too much mayo and the tuna flavor disappears, too little and the dressing wonโt coat the fish evenly. Mix the dressing separately and taste it before it touches the tuna. Second, the tempura flakes do real textural work here. They contrast the soft tuna and the fresh cabbage, so add them at the very end and keep some back to scatter on top โ dress it at the table, because a pre-dressed salad goes limp fast.
Smart swaps
- Kewpie mayo: This is worth tracking down. Itโs richer and slightly tangier than standard American mayo because it uses only egg yolks and rice vinegar. Most Asian grocery stores carry it. If you canโt find it, regular mayo works but the dressing will taste a little flatter.
- Togarashi (Japanese chili powder): Itโs a blend โ usually chili, sesame, orange peel, and nori โ not straight cayenne. Substituting plain cayenne will give you heat but none of the complexity. A small pinch of smoked paprika mixed with cayenne is a closer stand-in.
- Tempura flakes: Sold as tenkasu in Japanese grocery stores. Panko toasted in a dry pan for a few minutes is a workable substitute if you canโt find them โ it wonโt be identical but it adds the crunch you need.
- Cabbage: The recipe uses fresh cabbage leaves as a base. Butter lettuce cups are a reasonable swap if you want something more pliable for scooping.
If something goes sideways
- The dressing slides off the tuna: The tuna cubes may be too wet. Pat them dry with a paper towel before mixing. Moisture on the surface of the fish dilutes the mayo and stops it from clinging.
- It tastes flat despite the chili: The salad probably needs salt. Mayo and togarashi both carry flavor, but sashimi-grade tuna is mild and needs a small pinch of salt to bring everything into focus.
- The tempura flakes are soggy before you even serve it: They were mixed in too early or the tuna was still cold and wet from the fridge. Add flakes only right before plating, and make sure the tuna is well-drained.
- The tuna smells fishy or off: Sashimi-grade fish should smell clean and faintly of the sea. If it smells strongly fishy, donโt use it โ freshness is non-negotiable when eating raw fish.
- The cabbage base is wilting under the tuna: The tuna mixture is too warm or was sitting on the cabbage too long. Keep the tuna mixture refrigerated right up until plating, and assemble just before serving.
Make-ahead notes
You can mix the dressing up to 24 hours ahead and keep it covered in the fridge. The tuna should be cubed no more than a few hours before serving โ raw fish deteriorates quickly once cut. Store the tuna and dressing separately, and combine them no more than 30 minutes before you plan to eat. The cabbage leaves hold up well washed and dried a day ahead if kept in a sealed container with a paper towel to absorb moisture. The tempura flakes should stay in their bag until the moment you plate โ even a few minutes of contact with the dressed tuna will soften them completely.
Spicy Tuna Salad
Equipment
- Sharp Chefโs Knife
- Cutting board
- Small mixing bowl
- Spoon or small whisk
- Serving platter or individual plates
Ingredients
- ยฝ pound fresh sashimi-grade tuna cut into small cubes, about 1/2-inch / 1cm (225g)
- 2 tablespoons Kewpie mayonnaise or substitute regular mayo with a tiny squeeze of rice vinegar
- 1 teaspoon togarashi Japanese chilli powder, adjust to taste
- 4-6 large cabbage leaves from 1 small head, washed and dried
- ยผ cup crunchy tempura flakes tenkasu, lightly crushed, plus extra for topping (15g)
Instructions
- In a small bowl, mix the mayonnaise and togarashi together until evenly combined. Taste the dressing and adjust the chilli powder to your preferred heat level โ the dressing should be noticeably spicy but not overpower the delicate flavour of the raw tuna.2 tablespoons Kewpie mayonnaise, 1 teaspoon togarashi
- Add the cubed tuna to the dressing and gently fold with a spoon until each piece is evenly coated. Fold in about half of the tempura flakes โ reserve the rest for topping.1/2 pound fresh sashimi-grade tuna, 1/4 cup crunchy tempura flakes
- Arrange the cabbage leaves on a serving platter or divide among individual plates. Spoon the dressed tuna over the cabbage and scatter the remaining tempura flakes on top. Serve immediately.4-6 large cabbage leaves, 1/4 cup crunchy tempura flakes
Notes
Nutrition
Your questions, answered
Does the tuna have to be sashimi-grade?
Yes, for this recipe it does โ the fish is eaten raw. Sashimi-grade means it has been handled and frozen to standards that reduce the risk of parasites. Regular supermarket tuna steaks are not the same thing, even if they look similar.
How spicy is this with the full teaspoon of togarashi?
Moderately spicy โ noticeable but not aggressive for most people. Togarashi is a blended spice, not pure chili, so the heat is rounded. Start with half a teaspoon if youโre unsure, taste the dressing, and add more from there.
Can I use canned tuna instead of fresh?
You can, but the result is a different dish. Canned tuna is cooked, softer, and saltier, so youโd need less mayo and no added salt. The clean flavor of sashimi-grade tuna is what makes this recipe distinctive.
Where do I find tempura flakes (tenkasu)?
Most Japanese or Asian grocery stores stock them near the ramen toppings or in the snack aisle. Some larger supermarkets carry them in the international foods section. Online retailers are a reliable fallback if you canโt find them locally.
Can I make this for more people without changing the texture?
Yes, but mix the dressing and tuna in batches rather than one large bowl. A big pile of tuna compresses under its own weight and the texture suffers. Keep each batch small and plate them as you go.