Spicy Tuna Salad

Spicy Tuna Salad is a very popular dish you can order at Japanese restaurants. If you want to cook it at home, here's a recipe you should try.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine Japanese

Servings servings

Calories 163 kcal

Equipment

Sharp Chef’s Knife
Cutting board
Small mixing bowl
Spoon or small whisk
Serving platter or individual plates

Ingredients

½ 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
¼ 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 — 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 — 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

Storage: The dressed tuna can be refrigerated in an airtight container for up to 4 hours, but texture and flavour are best within 30 minutes of combining. Do not freeze.

Make-Ahead: Mix the dressing up to 24 hours in advance and store covered in the fridge. Cube the tuna no more than 2-3 hours before serving and keep it separately on ice. Wash and dry cabbage leaves a day ahead, stored in a sealed container with a paper towel.

Substitutions: Swap Kewpie mayo for regular mayo mixed with a tiny squeeze of rice vinegar. Sriracha can replace togarashi for a different heat profile. Salmon sashimi works in place of tuna.

Pro Tip: Add tempura flakes only at the moment of plating — even a few minutes of contact with the dressed tuna will make them completely soggy. Keep extra on the side for people to add at the table.

Nutrition

Serving: 1servingCalories: 163kcalCarbohydrates: 7gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 24mgSodium: 96mgPotassium: 221mgFiber: 1gSugar: 0.5gVitamin A: 1480IUVitamin C: 8mgCalcium: 28mgIron: 1mg